Creamy Spinach Artichoke Spaghetti Squash with Chicken - Taste Of Cook

Ingredients

• 1 large spaghetti squash (about 3-4 pounds)
• 4 tablespoons avocado oil, divided
• 2 ¾ teaspoons salt, divided
• 1 teaspoon black pepper, divided
• 1 pound boneless, skinless chicken breasts
• 1 tablespoon Italian seasoning
• 3 tablespoons salted butter
• ½ medium sweet onion, finely diced
• 3 garlic cloves, finely minced
• 2 tablespoons all-purpose flour
• ½ cup whole milk
• ¾ cup chicken broth
• 4 tablespoons cream cheese
• 5.3 ounces plain Greek yogurt (full-fat)
• 14 ounces artichoke hearts, drained and quartered
• 4 cups fresh baby spinach leaves, thinly sliced
• 1 cup shredded mozzarella cheese
• Fresh parsley, finely chopped (optional)
• Grated Parmesan cheese (optional)