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

2. Slice the spaghetti squash lengthwise, remove seeds, brush with olive oil and season with salt and pepper

3. Roast squash halves face down for 35-40 minutes until tender, then let cool slightly

4. Steam broccoli florets until bright green and tender, about 3 minutes, then drain

5. In a skillet over medium heat, melt butter and sauté minced garlic until fragrant

6. Stir in heavy cream and cream cheese, whisk until smooth and then add parmesan, whisking until sauce thickens

7. Season sauce with salt, pepper, and italian seasoning

8. Use a fork to scrape roasted squash into strands and place in a mixing bowl

9. Add shredded chicken, steamed broccoli, and Alfredo sauce to the bowl and toss to combine

10. Transfer mixture to a greased 9×13-inch casserole dish and sprinkle mozzarella evenly over the top

11. Bake at 375°F (190°C) for 20-25 minutes until hot and cheese is bubbly and golden

12. Let the casserole rest for 10 minutes, garnish with fresh parsley, and serve