Set oven to 400F.

Chop squash into rings, then cut out the inside of each ring.

Place the rings on a baking sheet lined with parchment paper. Spray the rings with olive oil, then sprinkle with sea salt & pepper. Bake for 45 minutes, or until soft. Allow them to cool before handling.

Gently push the inside of the rings to remove the spaghetti from the rind. Then carefully pull apart the spaghetti. Place the spaghetti in a large bowl and set aside.

While spaghetti squash is baking also bake 20 oz of boneless skinless chicken lightly salt and pepper. Once cooked to temp shred and/or chop chicken up finely.

Set a nonstick skillet on medium heat, add olive oil, onion and garlic. Sauté for 3 minutes or until the onionss are soft and caramelized.

Add rosemary and thyme and cook for 1 minute, then squeeze in fresh lemon.

Add chicken broth and bring to a light simmer for 1 minute.

Pour in coconut cream and reduce the heat. Season to taste with sea salt & pepper.

Remove the skillet from the heat, then fold in the chicken, and then the spaghetti. Add parsley and mix together.

Evenly divide the filling among hermetic jars – at least 17.5oz in size (or the size that corresponds with your portion size). Alternatively, just add the filling to a 6×6 baking dish.

Top each jar with a tablespoon of parmesan, then panko. Lightly spray each top with olive oil to help get that golden brown topping.

Bake for 25 minutes.

Garnish and enjoy!