1. Preheat the oven to 400°F. Slice the spaghetti squash lengthwise, scoop out seeds, drizzle with olive oil, season with salt and pepper, then place cut-side down on a baking sheet and roast for 35–40 minutes until tender.

2. Season chicken breasts with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium heat and cook chicken 6–7 minutes per side until golden and cooked through. Remove, let rest, then slice into bite-sized pieces.

3. In the same skillet, sauté garlic for 1 minute, then add coconut milk, nutritional yeast, and lemon juice. Whisk in arrowroot starch dissolved in water if using, and simmer for 5–6 minutes until smooth and lightly thickened. Adjust seasoning.

4. Shred the roasted squash into noodle strands, add to the sauce, and toss to coat. Fold in sliced chicken, heat through for 2–3 minutes, and garnish with parsley, almond-parmesan, and red pepper flakes before serving.