I often cook squash the night before or in the morning and put in fridge as it takes a long time to cool.

1 (2 1/2 pound) 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded

2 tablespoons extra-virgin olive oil
12 ounces boneless, skinless chicken breast, cut into bite-size pieces
3 cups small broccoli florets
1/2 teaspoon salt
2 large cloves garlic, minced

1 cup reduced-fat milk
¾ cup grated Parmesan cheese
2 tablespoons cornstarch
¼ teaspoon ground pepper

4 ounces shredded mozzarella cheese (3/4 cup)

1 (2 1/2 pound) 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded 2 tablespoons extra-virgin olive oil 12 ounces boneless, skinless chicken breast, cut into bite-size pieces 3 cup s small broccoli florets 1/2 teaspoon salt 2 large cloves garlic, minced 1 cup reduced-fat milk 2 tablespoons cornstarch 4 ounces shredded mozzarella cheese (3/4 cup)

Place squash halves, cut-side down, in a microwave-safe dish. Add 2 tablespoons water. Microwave on High until the squash is tender, about 10 minutes. OR place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.

When cool enough to handle, use a fork to scrape the squash flesh from the shells into a medium bowl. Place the squash shells, cut-side up, on a rimmed baking sheet.

Step 2
Heat oil in a large skillet over medium-high heat. Add chicken, broccoli and salt; cook, stirring, until the chicken is cooked through and the broccoli is tender, about 5 minutes. Add garlic and cook, stirring, for 1 minute.

Step 3
Whisk milk, Parmesan, cornstarch and pepper together in a measuring cup. Add to the pan and cook, stirring, until thickened, 1 to 2 minutes more. Stir in the squash. Fill the squash shells with the chicken mixture. Top with mozzarella. Bake until heated through and cheese has melted, 12 to 15 minutes.