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 place cut-side down on a baking sheet. Roast 35–40 minutes until tender. Use a fork to shred into strands.

3. While squash roasts, heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning. Sear 5–7 minutes per side until golden and cooked through. Remove and set aside.

4. In the same skillet, sauté garlic until fragrant. Add sun-dried tomatoes, then pour in cream. Simmer until slightly thickened.

5. Stir in spinach and let wilt. Slice chicken and return to skillet. Add Parmesan and stir until sauce is creamy.

6. Plate spaghetti squash strands and top with Tuscan chicken and sauce. Garnish with extra Parmesan or fresh herbs if desired.