1. Preheat oven to 400°F and line a baking sheet with parchment paper

2. Slice spaghetti squash in half lengthwise and remove seeds

3. Drizzle squash halves with olive oil and season with salt and pepper

4. Place squash cut-side down on baking sheet and roast until tender, about 35 to 40 minutes

5. While squash roasts, heat oil in a skillet over medium-high heat and season chicken with salt, pepper, and Italian seasoning

6. Sear chicken until golden and cooked through, then remove and let rest

7. In the same skillet, sauté garlic until fragrant, add sundried tomatoes, heavy cream, and simmer to thicken

8. Stir in spinach until wilted, then return sliced chicken to the pan and coat with sauce

9. Scrape roasted squash strands with a fork into a large bowl and add the chicken mixture

10. Toss everything together, sprinkle with Parmesan, and serve warm