1) Preheat oven to 400ºF. Line the baking sheet with parchment paper and set aside. 2) Cut spaghetti squash in half, scoop out seeds, spray with olive or avocado oil, and season with salt and pepper. Place on a lined baking sheet, cut side down. Bake for 45-55 mins (depending on size). 3) In a medium bowl add chicken chunks, Italian seasoning, kosher salt, and pepper. Mix together. 4) While squash is cooking, in a large skillet over medium heat, heat avocado oil. Add the seasoned chicken, and cook until no longer pink (about 10-15 mins). Drain any extra liquid. Then add balsamic vinegar and half the garlic to the skillet and stir until balsamic is a little thickened, about 1-2 minutes. Remove chicken from pan and place in a bowl. 5) In a skillet melt butter, add the remaining garlic, and cook for 1 minute. Then add flour and cook for 2-3 mins, making sure not to let it burn. Slowly add buttermilk and whisk until the sauce thickens. 6) Add mozzarella and parmesan cheese and stir until the cheese is melted. Next, add diced tomatoes and basil, mix together, and simmer for 5 minutes. 7) Add chicken back into the skillet, and mix ingredients on heat for 5 minutes. 8) Once spaghetti squash is done cooking, take a fork and scoop out the inside into individual bowls or one large bowl, then top with Caprese chicken mixture. Garnish with tomato slices, basil, and drizzle balsamic glaze (optional).