1. Preheat your oven to 400 F (200 C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy bits. Drizzle the cut sides with 1 tablespoon of olive oil, season with a pinch of salt and pepper, and place cut-side down on a baking sheet. Roast for 35-40 minutes, or until the squash is tender when pierced with a fork. Once cooked, let it cool slightly, then use a fork to scrape out the “noodles” into a large bowl.

2. While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook for 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside.

3. Reduce the heat to medium. Add the chopped yellow onion to the same skillet and cook for 3-4 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.

4. Pour the unsweetened almond milk and chicken broth into the skillet with the onion and garlic. Bring the mixture to a gentle simmer. Add the softened light cream cheese and whisk continuously until the cream cheese is fully melted and the sauce is smooth.

5. Stir in the 1/4 cup of grated Parmesan cheese, salt, and black pepper. Continue to whisk until the cheese is melted and the sauce has thickened slightly. Return the cooked chicken to the skillet and toss to coat it evenly with the sauce.

6. Add the spaghetti squash “noodles” to the skillet with the chicken and sauce. Gently toss everything together until the squash is well coated. If desired, transfer the mixture to a baking dish and sprinkle with a little extra Parmesan cheese, then bake for an additional 5-10 minutes until bubbly and heated through, or simply serve directly from the skillet. Garnish with fresh chopped parsley before serving.