Preheat oven to 375.

Poke several holes into spaghetti squash and microwave on high for 5 minutes.

Cut squash in half along the holes. Remove seeds with a spoon. Drizzle with olive oil and season with salt and pepper.

Place squash upside down on baking tray and bake 40 minutes until soft. Let cool.

Using a skillet, cook the chick breast on high-medium heat with a little olive oil for 6-8 minutes until chicken is golden brown and cooked through. Remove chicken from the pan and set aside.

Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent.

Add lemon juice and chicken broth and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes.

Using a fork, shred the inside of the squash.

Pour sauce over the squash and service immediately.