Preheat your oven to 400°F (200°C). Cut the squash in half, remove the seeds, and brush the insides with olive oil. Place cut-side down on a baking sheet and roast for about 30-35 minutes until tender.

While the squash is roasting, season your chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat. Sear the chicken for about 5-7 minutes per side until golden brown, then remove from the skillet and set aside.

In the same skillet, add minced garlic and chopped sun-dried tomatoes. Stir them around for 2-3 minutes until fragrant and the garlic is lightly golden.

Pour in the chicken broth and heavy cream, stirring well. Allow the mixture to simmer gently for about 5 minutes, letting the flavors meld together.

Stir in the grated Parmesan cheese and continue to simmer. The sauce should thicken nicely; keep stirring until it's creamy and smooth.

Toss in the fresh spinach and cook for an additional 2-3 minutes until just wilted.

Place the seared chicken back into the skillet. Allow everything to simmer together for another 5-7 minutes until the chicken is cooked through.

Fluff the roasted spaghetti squash with a fork. Top with the creamy Tuscan chicken.