Preheat the oven to 400° degrees. Cover a baking sheet with foil.

Rub the inside of the squash with olive oil and sprinkle with kosher salt and black pepper. Place the squash halves cut side down on the baking sheet and roast in the oven for approximately 30-40 minutes.

Insert a knife into the flesh of the squash too, if it cuts easily the squash is done. Remove from the oven and let the squash cool for 25 minutes.

Using a fork, scoop out the flesh in long strands, set to the side. Place the squash shell back on the baking sheet. Preheat the oven to broil, high.

In a large skillet add your olive oil over medium heat. Add the diced chicken and cook for 5 minutes, stirring frequently. .

Once the chicken is done remove the chicken from the skillet and set to the side. Add more olive oil as needed.

Add in the shallot, garlic and red pepper flakes, cook for 1-2 minutes.

Add the broccoli, season with salt & pepper and saute for 7-8 minutes. Stirring frequently.

Cover the broccoli mixture with a lid, allow to steam for about 2 minutes.

Add the chicken back to the broccoli mixture. In a medium saucepan add the cream cheese and chicken broth, stir to combine.

Begin to add the cheese and stir until melted. Remove cheese mixture from the heat and add in the Greek yogurt stir until combined.

Pour the sauce over the broccoli mixture and stir to combine.

Begin to add the broccoli mixture to the spaghetti squash, divide the filling evenly. Sprinkle the top with cheese.

Broil in the oven until the cheese is melted then serve.

Enjoy!