Creating this dish is a labor of love, but the process is straightforward and rewarding. Here’s how you can make it:

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the cut sides of the squash with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for about 40 minutes, or until the flesh is tender and easily shredded with a fork.
3. While the squash is roasting, prepare the Alfredo sauce. In a saucepan over medium heat, add the heavy cream and minced garlic. Bring to a gentle simmer.
4. Stir in the Parmesan cheese, whisking until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
5. Once the squash is done, remove it from the oven and use a fork to scrape the flesh into strands.
6. In a large mixing bowl, combine the spaghetti squash strands, shredded chicken, and Alfredo sauce. Mix until well combined.
7. Transfer the mixture to a baking dish and sprinkle the top with mozzarella cheese.
8. Bake in the oven for 15-20 minutes, or until the cheese is bubbly and golden brown.
9. Garnish with fresh parsley before serving.

As I prepare this dish, I can’t help but think of Mama Lou, her gentle hands guiding mine as I learned to cook. She always said that the secret ingredient to any dish is love, and this recipe is a testament to her wisdom.