Title: Baked spaghetti squash and chicken (mf)
 Categories: Main, Dishes
      Yield: 4 Servings
 
  3 1/2 lb Spaghetti squash
      2 tb Butter
      2 tb Flour
      1    Clove garlic; minced
      1 c  Chicken broth
     12 oz Skinless boneless chicken
           -breasts; cut in 1/2" cubes
    1/2 c  Milk or heavy cream
    1/2 c  Freshly grated Parmesan
           -cheese
    1/2 c  Fresh parsley or basil
           -leaves; packed
           Salt and freshly ground
           -black pepper
 
  Preheat the oven to 375 degrees. With a sharp knife, prick the squash
  in 2 to 3 places and set it on a baking pan. Bake for 30 minutes.
  Remove it from the oven, cut it in half lengthwise and scoop out the
  seeds. Return the squash halves, cut side down, to the baking sheet
  and bake for another 30 minutes or until tender. While the squash is
  cooking, heat the butter in a medium sized saucepan. Add the flour
  and cook for 1 minute, stirring continuously. Add the garlic, broth
  and bring the mixture to a boil, whisking all the while. Add the
  chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is
  cooked through. Remove from the heat and stir in the milk or heavy
  cream. Season with 1 teaspoon of salt and pepper to taste; set aside
  and reheat over low heat when you remove the squash from the oven.
  Remove the squash from the oven. With a fork rake the squash until it
  separates fully into strands and only the shell remains. Transfer the
  strands to pasta bowls. Remove the chicken sauce from the heat, stir
  in the cheese and parsley or basil and adjust the seasoning. Serve
  the sauce over the strands of squash. Yield: 4 to 6 servings (this
  recipe was posted calling for 33 1/2 pound spaghetti squash. I
  changed it to 3 1/2. --GS)