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

2. Pierce spaghetti squash, slice in half lengthwise, scoop out seeds, drizzle with olive oil, season, and place cut-side down on the sheet.

3. Roast squash 40–45 minutes until tender, then use a fork to pull strands into a bowl.

4. Season chicken with salt, pepper, and Italian seasoning, dip in beaten egg, coat with breadcrumb-Parmesan mixture, and set aside.

5. Heat oil in a skillet over medium-high heat, cook chicken 4–5 minutes per side until golden and cooked through, then transfer to a plate.

6. In the same skillet, melt butter or add oil, sauté garlic 30 seconds, stir in sun-dried tomatoes, then add spinach and cook until wilted.

7. Pour in cream, stir in Parmesan and red pepper flakes, simmer 3–5 minutes until thickened, and season with salt and pepper.

8. Return chicken to the skillet, spoon sauce over it, and simmer 2–3 minutes to meld flavors.

9. Divide spaghetti squash among plates, top with sliced chicken and creamy Tuscan sauce, and garnish with fresh herbs.