Preheat oven to 425 degrees

Cut one large spaghetti squash in half and discard seeds. Note: if the spaghetti squash is to hard to open, poke holes in it with a fork and microwave it for a couple of minutes and try again.

Coat 1 tablespoon of olive oil on each have to the squash and add about ½ teaspoon each of salt and pepper.

Place the squash face down on a cooking sheet covered with parchment paper or aluminum foil

Cook squash in the oven for 45-50 minutes until the sqash can be shredded with a fork.

For the chicken, heat a large skillet to medium high heat with 2 tablespoons olive oil until hot.

Cut the chicken into small cubes and cook in hot skillet with ½ teaspoons each salt and pepper for 6-8 minutes until the chicken is fully cooked.

Remove the chicken and add butter and garlic to the skillet. When the butter melts, whisk in cornstarch until a paste forms.

Add chicken broth and greek yogurt and whisk continuously until combined

Add in mozzarella cheese, artichokes, and spinach. Cook until the spinach is slightly wilted.

To assemble, add mixture to spaghetti squash boats and serve. Garnish with parmesan cheese.