1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper

2. Slice spaghetti squash in half lengthwise, remove seeds, drizzle with olive oil, season with salt and pepper and place cut side down on the baking sheet

3. Roast squash for 35 to 40 minutes until tender, then let cool slightly and scrape strands with a fork

4. Season chicken breasts with salt, pepper and Italian seasoning and cook in olive oil over medium heat for 4 to 5 minutes per side until cooked through, then slice

5. In the same skillet melt butter and sauté garlic for 30 seconds, stir in heavy cream and Italian seasoning and whisk in Parmesan until smooth

6. Add spinach and sun-dried tomatoes to the sauce and cook until wilted, then return chicken to the pan and coat with sauce

7. Reduce oven temperature to 375°F (190°C), mix squash strands with the chicken Alfredo mixture and spoon into the squash shells

8. Top with extra Parmesan and bake uncovered for 10 to 12 minutes until bubbly and golden

9. Garnish with chopped parsley or basil and serve warm straight from the shell