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1
Preheat the oven to 375 degrees.
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2
With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan.
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3
Bake for 30 min.
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4
Remove it from the oven, cut it in half lengthwise and scoop out the seeds.
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5
Return the squash halves, cut side down, to the baking sheet and bake for another 30 min or possibly till tender.
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6
While the squash is cooking, heat the butter in a medium-sized saucepan.
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7
Add in the flour and cook for 1 minute, stirring continuously.
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8
Add in the garlic, broth and bring the mix to a boil, whisking all the while.
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9
Add in the chicken and simmer, uncovered, for 3 to 5 min or possibly till chicken is cooked through.
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10
Remove from the heat and stir in the lowfat milk or possibly heavy cream.
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11
Season with 1 tsp.
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12
of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven.
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13
Remove the squash from the oven.
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14
With a fork rake the squash till it separates fully into strands and only the shell remains.
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15
Transfer the strands to pasta bowls.
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16
Remove the chicken sauce from the heat, stir in the cheese and parsley or possibly basil and adjust the seasoning.
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17
Serve the sauce over the strands of squash.
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18
This recipe yields 4 to 6 servings.
