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Preheat oven to 200 °C (400 °F).
Brush spaghetti squash halves with olive oil and season. Place halves cut-side down on a parchment-lined baking sheet. Bake 40 to 45 minutes.
In the meantime, prepare sauce.
In a large pot, heat butter. Sweat onion and garlic for 2 to 3 minutes. Add flour and cook for 1 minute. Add milk, season and whisk until well combined. Bring to a boil. Cook until the mixture is thick and smooth.
Remove from heat. Add half the cheese and mix well until cheese is fully melted.
Add chicken and baby spinach. Stir gently.
Remove squash from oven, flipping halves cut-side up. Let rest for 5 minutes (to avoid getting burned).
Fill cooked squash halves with the chicken-spinach Alfredo sauce. Top with remaining cheese.
Broil for 5 to 10 minutes or until golden.
Remove from oven and serve.
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