1. Preheat oven to 400°F (200°C). Slice spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, and season with salt and pepper.

2. Place squash halves cut-side down on a baking sheet and roast for 35-45 minutes until tender.

3. Pat chicken dry and season with Italian seasoning, garlic powder, salt, and pepper.

4. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side until golden and cooked through. Remove and set aside.

5. In the same skillet, reduce heat to medium. Melt butter, add onion, and cook for 3-4 minutes until softened. Add garlic and sauté for 1 minute.

6. Deglaze pan with chicken broth, scraping browned bits. Simmer for 1 minute.

7. Stir in heavy cream and bring to a gentle simmer. Reduce heat and whisk in Parmesan cheese until smooth.

8. Add sun-dried tomatoes and stir in fresh spinach until wilted.

9. Slice the chicken and return it to the skillet to simmer in sauce for 2-3 minutes.

10. Use a fork to scrape roasted spaghetti squash into strands. Serve topped with Tuscan chicken and sauce. Garnish with basil or parsley.