Preheat oven to 450 degrees

Pierce spaghetti squash with fork and heat in microwave for 1 minute to soften squash. Cut down the middle, lengthwise, and scoop out seeds. 

Brush spaghetti squash with oil and sprinkle with salt. Place on cookie sheet, cut side up. Bake for 30-40 minutes, depending on size of squash. 

While squash is cooking, make Full Flavor Foods Alfredo Sauce mix according to directions. It will thicken greatly as it cools, so don't be tempted to cook it all the way down. I added cream cheese, Parmesan and a touch of milk to stretch the sauce. I added these after the sauce had cooked, not before. 

My chicken breast was already pre-cooked from a different day. If you have a fresh chicken breast, I would suggest placing it in the oven for the last 15-20 minutes of cooking time, with the squash. 

To bread the chicken, dip it in beaten egg, then rice flour, then beaten egg again, and finally in the Aleia's Coat and Crunch. You could use crushed Corn or Rice Chex instead. Or, you could simple cook a fresh chicken breast on the stove top, and not bread it at all. 

Wilt the spinach to remove excess moisture. I microwaved mine for approximately a minute because I was in a hurry. You can do this on the stove top, in a non-stick skillet. I suggest using a bit of cooking spray to prevent sticking. 

Once the squash is finished cooking, remove from oven and allow to cool approximately 5 minutes. This prevents you from burning your fingers! Using a fork, pull the strands from the sides of the squash. 

Leave pulled squash in shell and top with sliced chicken and wilted spinach. Pour Alfredo sauce on top, then sprinkle shredded cheese on top of sauce. Return to oven for 10-15 minutes until cheese melts. Broil for 2-3 minutes if you would like to brown the cheese.