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

2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.

3. Brush squash halves with olive oil and season with salt, pepper, and Italian seasoning, then place cut-side down on the baking sheet.

4. Roast squash for 35–40 minutes until tender when pierced with a fork, then let cool 10 minutes.

5. Use a fork to scrape squash flesh into strands, leaving the shells intact for stuffing.

6. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sauté seasoned chicken breasts 6–8 minutes per side until cooked through, then transfer to a plate.

7. Add remaining olive oil to the skillet, sauté garlic 30 seconds, then stir in sun-dried tomatoes and spinach until wilted.

8. Pour in light cream and whisk in Parmesan until sauce is smooth and creamy.

9. Return chicken to the skillet and coat in sauce, then fold in spaghetti squash strands until evenly combined.

10. Spoon the mixture into the reserved squash shells and sprinkle with additional Parmesan if desired.

11. Bake stuffed shells for 10–15 minutes until cheese bubbles and browns lightly, then rest 5 minutes before serving.