1. Preheat oven to 400°F (200°C).

2. Slice spaghetti squash lengthwise, remove seeds, drizzle with olive oil, season with salt and pepper, and roast cut-side down for 35–40 minutes.

3. Let squash cool, then rake out strands with a fork and set aside.

4. Season chicken breasts with salt, pepper, and Italian seasoning, then sear in a skillet with 1 tbsp olive oil over medium-high heat for 5–6 minutes per side until cooked through. Remove and slice.

5. In the same skillet, sauté garlic in olive oil until fragrant, add sun-dried tomatoes, then pour in heavy cream and whisk to combine.

6. Add spinach and cook until wilted, seasoning with salt, pepper, and crushed red pepper if using.

7. Stir in spaghetti squash strands and sliced chicken, then mix in half the Parmesan until creamy.

8. Transfer to an oven-safe dish, sprinkle with remaining Parmesan, and broil 2–3 minutes until golden, or serve directly from the skillet.