Preheat your oven to 425 degrees Fahrenheit.

Cut your spaghetti squash in half lengthwise to create boat shapes and scoop out the seeds. Poke some holes in the skin with a fork.

Rub the inside of your squash with olive oil and season with Italian seasoning, kosher salt, and olive oil. Place the squash (boat-side down) on a parchment-lined baking sheet.

Bake for 40 minutes.

While the squash bakes, make the chicken and the sauce by cutting your chicken breast into 1-inch cubes and season it with Italian seasoning, kosher salt, and pepper.

Drizzle olive oil into a pan over medium heat and add the chicken. Cook it for 10 minutes or until it’s cooked all the way though. Turn the heat down to low and remove the chicken from the pan and set aside.

Add the garlic to the pan and saute it for 1-2 minutes.

Then add the heavy cream and wheel of Boursin cheese.

Stir it until it melts and turn the heat off.

When the spaghetti squash is finished, take it out of the oven and flip the halves over so that you can fill the cavities.

Split the Alfredo sauce mixture in half between each half. Then add the chicken to each half.

Top with equal amounts of mozzarella cheese.

Bake for another 10 minutes.