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

Drizzle olive oil over the cut sides and season with salt and pepper. Place cut side down in a baking dish and bake for 30-40 minutes until tender.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.

Stir in the heavy cream and bring to a simmer. Add parmesan cheese, salt, pepper, and Italian seasoning. Mix until smooth.

Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Combine with the sauce and shredded chicken.

Serve warm, garnished with additional parmesan if desired.