Preparation

• Carefully pierce the spaghetti squash into the center with a knife several times. Place on a microwave-safe plate and cook on high for 8-12 minutes or until tender. Let cool while you prepare the chicken.
• Season the chicken with salt, pepper and Italian seasoning.
• Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken and cook until it's no longer pink in the center, about 7 minutes.
• Remove the chicken from the pan, place on a plate and tent with aluminum foil to keep warm.
• Add the remaining butter to the pan along with the garlic and shallot. Cook 1-2 minutes or until they just start to soften.
• Mix 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 off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.
• Once the squash is cool, cut it in half length-wise, remove the seeds and scrap out the strands with a fork.
• Stir the squash into the cream sauce until evenly coated.
• Garnish with fresh parsley, if desired.