Directions

1. Start by roasting spaghetti squash (this can be done in advance). Slice in half, remove seeds, spray flesh with olive oil, and sprinkle with salt and pepper. Roast face down on baking sheet for about 30 to 40 minutes at 425°. Scoop out insides and set aside

2. Sprinkle chicken with salt and pepper

3. Heat olive oil in skillet and sauté chicken until it begins to brown

4. When chicken begins to brown, add minced garlic, chili flakes, and lemon zest and sauté a couple more minutes until garlic is fragrant and chicken is cooked through

5. Add chicken broth or wine and allow to simmer a couple of minutes until liquid is mostly reduced

6. Add lemon juice, butter, parsley, and sliced cherry tomatoes and allow butter to melt and tomatoes to heat through

7. Serve chicken mixture on top of spaghetti squash and top with Parmesan cheese!