Preheat oven to 350°F.
Cut the spaghetti squash in halve lengthwise and scoop out the seeds. Place on a baking sheet.
Drizzle on 1 tablespoon of the olive oil and season with salt and pepper.
Roast for 45-60 minutes or until tender and the inside can easily be scraped into strands with a fork.
While the squash is roasting, toss chicken with the Cajun seasoning.
Melt 1 tablespoon of butter in a large skillet over medium high heat, then add the seasoned chicken.
Cook for 5-7 minutes or until no longer pink in the center. Remove to a plate.
Add the remaining tablespoon of olive oil and the chopped peppers to the hot skillet.
Cook for 5-7 minutes or until the pepper are blistered and soft.
Stir the chicken back in along with the tomato sauce, heavy whipping cream, the remaining 1 tablespoon of butter, and the Parmesan cheese.
Serve over spaghetti squash.
Garnish with minced fresh parsley or cilantro, if desired.