Preheat Oven: Preheat your oven to 400°F (200°C).

Prepare Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

Brush the cut sides of the squash with 1 tablespoon of olive oil and season generously with salt and pepper.

Place the squash halves cut-side down on a baking sheet lined with parchment paper.

Roast the Squash: Roast the squash in the preheated oven for 30 to 40 minutes, or until the flesh is tender and you can easily scrape it into strands with a fork.

Once done, remove from the oven and let it cool slightly before scraping the flesh into spaghetti-like strands.

Cook the Chicken: While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.

Season the chicken breasts with salt and pepper and cook for about 5-7 minutes per side until fully cooked and golden brown.

Remove the chicken from the skillet, shred it with two forks, and set aside.

Make the Alfredo Sauce: In the same skillet, reduce the heat to medium-low and add the minced garlic. Sauté for 1 minute until fragrant.

Add the low-fat cream cheese to the skillet and stir until it starts to melt and becomes creamy.

Gradually stir in the Parmesan cheese, allowing it to melt and thicken the sauce.

Add the shredded chicken to the skillet and stir until the chicken is fully coated in the creamy Alfredo sauce.

Combine and Serve: Use a fork to scrape the spaghetti squash flesh into strands and place them into the skillet with the chicken Alfredo mixture. Toss everything together until the squash is evenly coated with the sauce.

Divide the mixture evenly between the spaghetti squash halves.

Garnish with fresh parsley and serve warm.