Carefully pierce the spaghetti squash into the center with a knife several times. Place on a microwave-safe plate and cook on high for 8-12 minutes or until tender. Let cool while you prepare the chicken.
1 medium spaghetti squash
Season the chicken with salt, pepper and Italian seasoning.
1 pound boneless, skinless chicken, salt, pepper, 1 teaspoon Italian seasoning
Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken and cook until it's no longer pink in the center, about 7 minutes.
2 tablespoons butter
Remove the chicken from the pan, place on a plate and tent with aluminum foil to keep warm.
Add the remaining butter to the pan along with the garlic and shallot. Cook 1-2 minutes or until they just start to soften.
2 tablespoons butter, 4 cloves garlic, 1 shallot
Mix in the sun-dried tomatoes and cook an additional minute.
2 tablespoons sun-dried tomatoes
Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
1 cup heavy cream
Turn off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.
1/3 cup Parmesan cheese, 3 ounces baby spinach
Once the squash is cool, cut it in half length-wise, remove the seeds and scrap out the strands with a fork.
Stir the squash into the cream sauce until evenly coated.
Garnish with fresh parsley, if desired.
fresh parsley