Carefully pierce the spaghetti squash several times with a knife, making sure the knife reaches toward the center. Place the squash on a microwave-safe plate and microwave on high for 8–12 minutes, or until tender. Allow it to cool while preparing the chicken.

Season the chicken generously with salt, pepper, and Italian seasoning.

Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken and cook for about 7 minutes, stirring occasionally, until cooked through and no longer pink in the center.

Transfer the chicken to a plate and loosely tent with aluminum foil to keep it warm.

Add the remaining tablespoon of butter to the skillet. Add the minced garlic and shallot and cook for 1–2 minutes, until fragrant and beginning to soften.

Stir in the sun-dried tomatoes and cook for another minute.

Pour in the heavy cream and cook for 1–2 minutes, stirring occasionally, until hot and gently bubbling.

Turn off the heat. Stir in the Parmesan cheese and baby spinach until the spinach wilts and the cheese melts into the sauce.

Return the cooked chicken and any accumulated juices to the skillet and stir to combine.

Once the squash is cool enough to handle, cut it in half lengthwise. Scoop out and discard the seeds, then use a fork to scrape the flesh into spaghetti-like strands.

Add the spaghetti squash strands to the skillet and gently toss until evenly coated in the creamy sauce. This Tuscan Chicken and Spaghetti Squash is best served warm.

Garnish with fresh parsley if desired.