Preheat your oven to 425 F and line a 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 cut side up, on your baking sheet.

Brush both insides very lightly with oil and season lightly with sea salt and pepper. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.

Actual bake time will depend on the size of your squash.

Meanwhile, prepare your basil pesto by blending the basil, oil, fresh lemon juice, hemp seeds and garlic cloves in a small food processor or blender. Season lightly with sea salt and pepper to taste and set aside.

Pat your chicken dry using a paper towel.

Preheat a large skillet over medium-high heat. Spray or coat the skillet very lightly with avocado oil or olive oil. Stir fry your chopped chicken pieces for 5 to 7 minutes, or until fully cooked through.

Stir in your fresh pesto to coat the chicken and cook until just heated through, for about 2 minutes.

Once the squash is finished roasting, remove from the oven and carefully flip them back up like a boat. Use a fork to lightly scrape and loosen the 'spaghetti' strands from the inside of each squash. Shred your spaghetti squash into noodle-y strands.

Divide squash evenly between plates and top with your chicken and pesto mixture.