Preheat your oven to 425 f. and line a large baking sheet with parchment paper for easy cleanup afterwards.

Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place it, cut side up, on your baking sheet.

Brush or spritz both insides lightly with 1 Tablespoon oil/butter and season lightly with sea salt and pepper. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.

Once the squash is finished roasting, remove from the oven. Turn them over by carefully flipping them back up like a boat and let cool slightly. Use a fork to lightly scrape and loosen the 'spaghetti' strands from the inside of each squash. Stand each half up vertically and scrape out the flesh using a fork. It should come out as string-like noodles.

Chop or shred your cooked chicken.

Meanwhile, in a large saucepan, heat your remaining coconut oil/ghee over medium-low heat. Sauté the finely diced onion until golden. Then add in minced garlic and stir until fragrant.

Sprinkle in the Arrowroot/flour then stir to incorporate.

Add your coconut milk (or milk of choice) and continue to stir constantly until slightly thickened (5 to 6 minutes).

Stir the spinach until wilted. Remove from the heat, then add in the yogurt and stir well to combine to get a rich and creamy sauce.

In a large bowl (or in your saucepan if there's room), toss the spaghetti squash noodles with your creamy sauce. Add the cooked chicken and stir to combine.

Sprinkle with red pepper flakes, and season with sea salt and pepper to your taste.

Enjoy while hot.