1. Preheat oven to 400°F (200°C).

2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.

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

4. Place squash halves cut side down on a baking sheet and roast for 35–40 minutes until tender.

5. Remove squash from oven and let cool slightly, then scrape the flesh into strands with a fork.

6. Heat 1 tbsp olive oil in a skillet over medium-high heat.

7. Season chicken breasts with salt, pepper, and Italian seasoning.

8. Sear chicken for 5–6 minutes per side until golden and cooked through, then remove and set aside.

9. Add remaining olive oil to the pan and sauté garlic for 30 seconds.

10. Stir in sun-dried tomatoes and chicken broth, scraping up browned bits, and simmer for 2–3 minutes.

11. Pour in light cream and simmer until the sauce thickens.

12. Fold in spinach and cook until wilted.

13. Return chicken to the pan and coat with the creamy sauce.

14. Sprinkle Parmesan over the chicken and stir until melted.

15. Serve chicken and sauce over the roasted spaghetti squash strands.