1) Preheat oven to 400ºF. Line the baking sheet with parchment paper and set aside. 2) Cut spaghetti squash in half lengthwise, 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). To make cutting easier, pierce the squash with a fork a few times, then place in microwave for 5 minutes. This will soften the squash. 3) While squash is baking, prepare an outdoor grill to medium-high heat. Drizzle chicken breast with olive oil, lightly sprinkle with salt and pepper. Once the grill is hot, grill chicken breast, about 20 minutes or until instant-read thermometer says 165ºF (set aside to rest). Alternatively, you can pan-sear the chicken on the stovetop on medium-high heat. Cook each side for approximately 5-7 minutes. 4) Start the sauce: in a medium pot add 2 tablespoons of the oil in sun-dried tomatoes jar. Once oil is hot, add garlic, diced mushrooms, and the sun-dried tomatoes, and sauté for about 4-5 minutes be careful not to burn the garlic. Next, add the chopped spinach, sprinkle with salt and pepper, stir until wilted. Next, add your cream cheese. Once cream cheese is melted add parmesan cheese and whipping cream. Stir well. Reduce heat and simmer for about 10 minutes. Check the taste and add more salt and pepper if needed. Remove from heat and set aside. 5) Once squash is done baking and cooled off for approximately 10 minutes, using a fork, separate the spaghetti squash strands. Leave in the squash. Add spinach sauce mixture over each squash, stir to mix, and top with shredded mozzarella cheese and place back in the oven for another 10 minutes, or until bubbly. 6) Remove from oven, add sliced grilled chicken, and enjoy!