Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle the inside of the squash with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet.

Roast in the oven for 30-35 minutes, or until tender. Once cooked, use a fork to scrape out the strands.

In a large skillet, heat olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through.

Remove the chicken from the skillet and set aside. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.

Add the cherry tomatoes, spinach, heavy cream, Italian seasoning, salt, and pepper. Stir and let simmer for 5 minutes.

Return the chicken to the skillet, coating it in the sauce. Cook for an additional 2-3 minutes until heated through.

Plate the roasted spaghetti squash and top with the Tuscan chicken and sauce. Serve warm.