1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper

2. Brush the cut sides of the squash halves with olive oil and season with salt and pepper

3. Place the squash cut-side down on the baking sheet and roast for 35–45 minutes until tender

4. Let the squash cool for 10 minutes, then use a fork to scrape out the strands into each shell, leaving a 1/4-inch border

5. While the squash roasts, steam the broccoli florets until bright green and just tender, then drain

6. In a skillet over medium heat, combine the shredded chicken, Greek yogurt, milk, garlic powder, onion powder and 1 cup of cheddar cheese

7. Stir until the cheese melts and the mixture is smooth, then fold in the broccoli and season with salt, pepper and red pepper flakes

8. Divide the filling among the squash shells and top each with the remaining cheddar cheese

9. Bake at 375°F (190°C) for 10–12 minutes until the cheese is bubbly and golden

10. Remove from the oven, let rest for 5 minutes, then garnish with parsley and serve