Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with olive oil and season generously with salt and black pepper. Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and can be easily pierced with a fork. Once cooked, use a fork to gently scrape out long strands, creating 'spaghetti.' Set the roasted spaghetti squash aside.

Season the boneless, skinless chicken breast halves on both sides with the dried Italian herb blend, salt, and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest to keep it juicy before slicing. I always rest the chicken for at least 5 minutes so it stays tender.

In the same skillet used for the chicken, add minced garlic and sauté for about 1 minute until fragrant. Add the chopped sun-dried tomatoes and halved cherry tomatoes; cook for 2-3 minutes, allowing the tomatoes to soften and their flavors to meld. Stir in the fresh baby spinach leaves and continue to cook until the spinach wilts. Pour in the heavy whipping cream and grated Parmesan cheese, stirring constantly as the sauce thickens and becomes creamy. Season the sauce with additional salt and black pepper to taste. To deepen the flavor, I sometimes sneak in an extra sprinkle of Parmesan.

Arrange the roasted spaghetti squash strands from Step 1 onto serving plates. Spoon the creamy Tuscan sauce from Step 3 over the squash, then top each plate with the cooked, sliced chicken breasts from Step 2. Garnish with fresh basil leaves just before serving for a burst of color and fresh flavor.