Greek Yogurt Chicken Alfredo Spaghetti Squash Boats

1 medium spaghetti squash
2 large garlic cloves
1Tbsp extra virgin olive oil
3/4 c chicken stock, low sodium
2 tsp cornstarch
1/2 tsp salt
1/2 tsp pepper
1/2 c parmesan cheese, grated
3/4 c plain Greek yogurt, low-fat
2 c (6 oz) cooked chicken breast, shredded
1/4 c low-fat Mozzarella cheese, shredded

*Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise & scoop the seeds out. Brush with olive oil & place cut side down on baking sheet & bake for 45-60 minutes.
*Meanwhile, in a skillet over medium heat add olive oil. Add garlic & salute for a minute or two. Add chicken stock, cornstarch, salt pepper & whisk until smooth. Bring to a boil, reduce heat to low & simmer for a few min until sauce has thickened a bit.
*Remove from heat, add parmesan cheese & stir until smooth & cheese has melted. Add Greek yogurt and stir until smooth. Add chicken & stir to combine. Set aside.
*Reduce oven temp to 375. Using a fork separate spaghetti squash into strands leaving them in shells. Scoop chicken stock on top & gently move around to settle sauce. Top each with 2 Tbsp mozarell. Bake 10-12 min. Then broil on high for 5 more min. Serve.