Step 1

Preheat the oven to 375 degrees Fahrenheit. Cut the tip and tail off of the spaghetti squash using a sharp knife, and slice it in half down the middle, hot dog style. Note: this will be a very challenging process if your knife is not sharp. Be cautious while cutting the squash.

Step 2

Use a spoon to scoop out the seeds and innards and discard.

Step 3

Drizzle the flesh (cut side) with one to two tablespoons of olive oil or avocado oil per half. Use your fingers or a silicone brush to distribute the oil all over the flesh so that it is lightly coated. Sprinkle the flesh with sea salt.

Step 4

Place spaghetti squash on a large baking sheet cut-side down. Roast on the center rack of the preheated oven for 40 to 55 minutes, or until the spaghetti squash has reached your desired level of doneness. For al dente noodles, cook for 35 to 40 minutes and for soft noodles, cook 45 to 55 minutes, depending on the size of the squash.

Step 5

Remove the squash from the oven and set it aside to cool until it has chilled enough to handle.

Step 6

While the squash is roasting in the oven, prepare the sun-dried tomato sauce.

Step 7

Heat the avocado oil in a large skillet (I use a 12-inch nonstick skillet with a deep lip) over medium heat. Add the onion and sauté, stirring occasionally, until the onion has softened, about 5 minutes. Add the chopped chicken and minced garlic cloves to the skillet and spread it out in an even layer. Allow the chicken to cook for 5 to 6 minutes, stirring occasionally, until it has a slight golden-brown color.

Step 8

Add in the paprika, red pepper flakes, coconut milk, and drained sundried tomatoes. Give everything a big stir. Bring the sauce to a full boil and cook, stirring occasionally, until the sauce has thickened to the consistency of alfredo sauce, about 10 to 15 minutes. Note: If there is a lot of separation between the coconut flesh and the water in your can of coconut milk, no worries. Simply scoop everything out of the can using a spoon. The heat will melt the coconut cream and water together.

Step 9

Add the baby spinach to the skillet and cover with a lid. Cook for another 2 to 3 minutes or until the spinach has wilted. Stir it into the sun-dried tomato mixture.

Step 10

Use a fork to release the spaghetti squash strands from the spaghetti squash halves and transfer the strands of spaghetti squash to the skillet with the sauce. Stir well until everything is combined. Taste the dish for flavor and add more sea salt and a drizzle of lemon juice, to your personal taste.

Step 11

Serve in bowls, and enjoy! I like sprinkling some chopped pistachios on top for a little crunchy texture.