Cook The Spaghetti Squash:

Cup of Yum
1. Preheat the oven to 400 degrees Fahrenheit.
2. Cut the tip and tail off of the spaghetti squash, then slice it down the middle lengthwise. Use a fork to scoop out the insides and seeds and discard.
3. Drizzle the flesh with a little avocado oil or olive oil and use your hands to spread it around. Sprinkle liberally with sea salt.
4. Place cut-side down on a baking sheet and roast for 35 to 50 minutes (depending on your desired level of doneness). I like soft noodles so I bake my spaghetti squash for 45 to 50 minutes.
5. Remove the spaghetti squash from the oven and set it aside to let it cool. Once cool enough to handle, use a fork to scrape out the spaghetti squash strands.

Make the Chicken Mixture:

1. Heat the avocado oil in a large skillet (I recommend a 12-inch skillet or larger) or thick-bottomed pot over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until softened, about 5 to 8 minutes.
2. Transfer the chopped chicken and garlic to the skillet in a single layer and sprinkle with sea salt and pepper. Allow it to sit for 3 minutes before giving it a stir. Continue cooking, stirring every few minutes, until the chicken is nearly cooked through.
3. Stir in the chopped broccoli florets, sun-dried tomatoes, spinach, and dried basil. Cover the skillet and cook until the spinach has wilted and the broccoli has reached your desired level of doneness, about 3 to 5 minutes.
4. Transfer the cooked spaghetti squash strands and feta cheese to the skillet and stir well until everything is combined. Season with salt and black pepper to taste.
5. Serve and enjoy!