Preheat your oven to 400°F (200°C).

Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper.

Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for 30–40 minutes, or until tender.

While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.

Season the chicken breasts with salt, pepper, and dried Italian herbs. Add them to the skillet.

Cook for 6–7 minutes on each side, until golden brown and cooked through. Add minced garlic during the last minute of cooking.

Remove the chicken from the skillet and let it rest for a few minutes.

Shred the cooked chicken using two forks and add it back to the skillet.

Once the spaghetti squash is done roasting, gently scrape the strands and add them to the skillet. Stir everything together to mix the flavors.

Serve warm, garnished with chopped parsley and grated Parmesan cheese if desired.