Using a sharp knife, pierce the spaghetti squash several times to allow steam to escape, then microwave on high for 8–12 minutes until tender.

Cut boneless, skinless chicken into bite-sized pieces and season generously with salt, pepper, and Italian seasoning.

In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the seasoned chicken pieces and cook for about 7 minutes until golden brown.

In the same skillet, add the remaining butter, minced garlic, and minced shallot. Sauté over medium heat for 1–2 minutes until shallots are translucent.

Add the sun-dried tomatoes to the skillet and cook for an additional minute, stirring frequently.

Pour the heavy cream into the pan, stirring to combine all ingredients. Allow to heat until bubbling for about 1–2 minutes.

Stir in the grated Parmesan cheese and baby spinach, mixing until the cheese melts and the spinach wilts. Return the cooked chicken to the skillet.

Carefully cut the spaghetti squash in half lengthwise and remove the seeds. Gently scrape the insides to create strands resembling spaghetti.

Mix the spaghetti squash with the creamy sauce in the skillet and serve topped with extra Parmesan and fresh parsley.