Broccoli Chicken Alfredo Spaghetti Squash

Ingredients

• 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
• 2 tablespoons avocado oil or extra-virgin olive oil
• 12 ounces boneless, skinless chicken breast, cut into bite-size pieces
• 3 cups small broccoli florets
• ½ 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 fresh mozzarella cheese, patted dry and shredded (3/4 cup)

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