Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise, scoop out seeds, and place cut-side down on a baking sheet. Roast for 40-45 minutes until tender.

1. While squash roasts, heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning. Cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
2. In the same skillet, sauté garlic and sun-dried tomatoes for 1-2 minutes until fragrant.
3. Add spinach and cook until wilted. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and sauce thickens.
4. Slice cooked chicken and add to the sauce. Stir to combine and heat through.
5. Use a fork to shred the spaghetti squash strands and divide among plates. Top with Tuscan chicken and creamy sauce.
6. Garnish with fresh basil or parsley before serving.