Preheat your pan to medium-high heat. Brush chicken breasts with olive oil and season with salt and pepper. Grill the chicken for 5-7 minutes on each side, or until cooked through and golden brown. Let rest for a few minutes before slicing into strips.

Preheat your oven to 400°F.

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle the cut sides with olive oil and season with salt and pepper.

Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes until tender.

While the squash is roasting, prepare the Alfredo sauce. In a medium saucepan, heat the butter over medium heat until melted.

Add the minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream and bring to a gentle simmer.

Stir in the Parmesan cheese and nutmeg, cooking until the sauce is thickened and smooth.

Once the spaghetti squash is done, use a fork to scrape out the strands into a bowl.

Pour the Alfredo sauce over the squash strands and toss to combine.

Garnish with fresh parsley if desired, and serve hot.