A healthy and delicious way to enjoy the classic Chicken Alfredo without all the guilt!
Preheat oven to 400 degrees
Using a very sharp knife, cut the squash in half, lengthwise. Scrape out the seeds.
Drizzle oil over squash and place in a baking dish cut side up. Roast for 40-50 minutes or until the soft.
Let cool about 10 minutes.
Using a fork scrape out the strands of "spaghetti". Drag the fork from side of the squash to the other to get long stands. Place the strands in a bowl and set aside.
In a large pot of boiling water, briefly blanch the broccoli, about 3 minutes. Remove using a spider strainer so you keep the water in the pot.
Using the same water you boiled the broccoli add the cauliflower. Boil for about 15 minutes or until it is very tender.
When the cauliflower is cooked, remove from the water with a slotted spoon and place in a blender (reserve water for the pasta).
Add 1 cup milk to the blender. Blend on high until the cauliflower and milk forms a silky sauce.
In a large saucepan, over medium heat, melt the butter along with the WHOLE garlic clove. Allow the garlic to infuse into the butter. Do not allow the butter to burn. After a 3-4 minutes remove the garlic and pour in the cauliflower/milk mixture. Stir and taste for salt and pepper.
Combine the spaghetti squash, alfredo sauce, broccoli and chicken. Garnish with parsley and serve warm.