1. Preheat oven to 400°F (200°C). Cut squash in half lengthwise, scoop out seeds, brush with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–40 minutes until tender. 2. While squash roasts, heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt, pepper, and Italian seasoning. Cook for 6–8 minutes until golden and cooked through. Remove and set aside. 3. In the same skillet, reduce heat to medium. Add garlic and sun-dried tomatoes; sauté for 1–2 minutes. 4. Stir in cream and Parmesan (if using) and let simmer gently. Add spinach and cook until wilted. 5. Shred spaghetti squash into strands with a fork and add to skillet along with chicken. Toss everything together and adjust seasoning if needed. 6. Serve warm, garnished with fresh basil and extra Parmesan if desired.