Method

1. Preheat oven to 375˚F/200˚C. Poke several holes into the spaghetti squash.
2. Microwave on high for 5 minutes. Cut squash in half along the holes.
3. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper.
4. Place squash upside down on baking tray and bake for 40 minutes until soft.
5. Let cool. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through.
6. Remove chicken from the pan and set aside. Sauté onion for a few minutes.
7. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes.
8. Cook until onions are translucent. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes.
9. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes. Using a fork, shred the inside of the squash.
10. Pour sauce over the squash. Serve immediately.