Carefully pierce the spaghetti squash several times with a sharp knife. Place it on a microwave-safe plate and microwave on high for 8–12 minutes, or until tender. Set aside until cool enough to handle.

Season the bite-size chicken pieces with salt, black pepper, and Italian seasoning.

Melt 1 tablespoon of butter in a large, deep skillet over medium-high heat. Add the chicken and cook for about 7 minutes, stirring occasionally, until golden and completely cooked through.

Transfer the cooked chicken to a plate and loosely cover with foil to keep warm.

Add the remaining tablespoon of butter to the same skillet. Add the minced garlic and shallot and cook for 1–2 minutes, until fragrant and beginning to soften.

Stir in the sun-dried tomatoes and cook for another minute.

Pour in the heavy cream. Cook for 1–2 minutes, stirring gently, until the sauce is hot and beginning to bubble.

Turn the heat to low or remove the skillet from the heat. Stir in the Parmesan cheese until melted, then add the baby spinach and stir until wilted.

Return the chicken and any juices from the plate to the skillet, stirring everything into the creamy sauce.

Cut the cooled spaghetti squash in half lengthwise. Scoop out and discard the seeds, then use a fork to scrape the flesh into spaghetti-like strands.

Add the squash strands to the skillet and gently toss until everything is evenly coated. Your Tuscan Chicken and Spaghetti Squash is ready when the squash and chicken are warmed through and covered in the creamy sauce.

Garnish with fresh parsley, if desired, and serve warm.