Preheat your oven to 400°F. Cut your spaghetti squash in half. Place on a large baking sheet. Drizzle with olive oil & season with salt & pepper to taste. Bake in the oven for 45-50 minutes.
When the squash is almost done, season your chicken with salt, pepper and Italian seasoning.
Melt 1 tablespoon of the butter/oil in a large, deep skillet or wok over medium-high heat. Add the chicken and cook until fully cooked through. Set aside onto a plate & dice. Shred your cooked spaghetti squash with 2 forks.
Add the remaining 1/2 tbsp. butter to the pan. Sauté the garlic and shallot. Cook 1-2 minutes or until they just start to soften. Add in the sun-dried tomatoes and cook an additional minute.
Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
Turn the heat down to low and stir in the Parmesan cheese and spinach. Add the chicken and spaghetti squash. Turn off heat. Stir until sauce is fully incorporated. Split into 5 servings & enjoy!
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and can have slight rounding.