Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down in a baking dish and add a little water to the bottom of the dish.

Bake in the preheated oven for 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork.

In a skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and bring to a simmer. Stir in the parmesan cheese, salt, pepper, and nutmeg. Cook until the sauce thickens, about 5-7 minutes.

Once the spaghetti squash is done, use a fork to scrape the flesh into strands. In a large bowl, combine the spaghetti squash, cooked chicken, and Alfredo sauce. Mix well to combine.

Serve immediately, garnished with chopped parsley.