Squash & ChickenHeat oven to 350°F.
Cut spaghetti squash in half and scoop out seeds. Place face-down in a 9x13 inch baking dish and add ½ cup of water to the base of the dish.
Bake in the pre-heated oven for 45-50 minutes, until soft on the inside and a knife inserts into the flesh of the squash easily.
While squash is baking, prep the chicken. Toss in olive oil and season with salt & pepper. Bake in the oven for 30 minutes or until cooked through. Allow to cool before cutting into cubes.
Lemon Garlic Cream SauceWhile squash and chicken are baking, prep the sauce.
In a small saucepan, melt the butter. Add onion and cook for 4-5 minutes, until soft and translucent.
Add the garlic and cook for 1 minute.
Add the stock and cook for 3-4 minutes, until reduced by about half.
Stir in the lemon juice and heavy cream, and heat until just bubbling. Taste and add salt if needed
Remove from heat.
Spaghetti Squash BoatsOnce squash is cooked through, remove from oven and allow to cool slightly before shredding into spaghettti-like strands using two forks. Add the chicken, toss to coat. Pour ½ cup of lemon garlic cream sauce over each half of the squash.
Return to the oven for 10-15 more minutes.
Sprinkle with cheese and bake for 5 more minutes, until melted.