• Preheat the oven to 400°F.
• Slice the spaghetti squash in half and scoop out the seeds and stringy pieces.
• Drizzle the meat of the squash in avocado oil, sprinkle with a little salt and pepper, and turn the halves upside down on a baking sheet with a small bit of water in the bottom of the sheet.
• Roast the squash in the oven for 30-40 minutes or until tender.

Sauce

• Meanwhile, prepare the garlic parmesan sauce. In a small saucepan on medium-low heat, sauté the minced garlic in butter until fragrant.
• Next, add in the cream, parmesan cheese, garlic powder, basil, oregano, and salt. Stir and let the sauce simmer for 5-10 minutes.
• If you desire a thicker sauce, sprinkle in arrowroot powder (½ tablespoon at a time) while stirring to thicken.

Optional Chicken

• Season the chicken with spices and add to a oiled skillet over medium heat.
• Cook until the chicken has reached an internal temperature of 165°F making sure to brown the pieces on each side.

Serving

• Using a fork, shred the spaghetti squash meat to resemble noodles.
• Add the garlic parmesan sauce and chicken (if using) to the spaghetti squash halves and mix to combine.
• Enjoy!