Preheat your oven to 425 degrees. Cut squash in half lengthwise and scoop out seeds and string. Place face down on a foil lined baking sheet.
Place chicken on another foil lined baking sheet and drizzle with olive oil, sprinkle with salt and pepper. Bake chicken and squash in the preheated oven for 25 minutes, check, and continue to bake the squash, if necessary until the top is tender/firm when pressed gently. (My chicken cooked for 25 minutes and my squash for 30)
Meanwhile, heat a large skillet over medium heat and add the coconut oil. Add onions and cook until soft, then add garlic, sprinkle with sea salt and continue cooking another minute, adjusting heat if necessary, until soft.
Once garlic is soft, add spinach and allow it to wilt a bit, then mix in garlic & onions and cook until all is wilted. Add artichokes and cook one more minute until heated through, sprinkle with of sea salt and crushed red pepper, if using, then remove from heat.
In a mixing bowl, whisk together the coconut cream, mayo, lemon juice, nutritional yeast, salt and pepper until smooth. Drain any obvious liquid from the spinach artichoke mixture, then chop (or shred) the cooked chicken and add to skillet.
Stir in the cream sauce, and return to med/low heat. Cook and stir until heated through – about 2 mins. Using a fork, scrape spaghetti squash lengthwise to release spaghetti strands.
Fill the squash with the chicken spinach artichoke mixture to create squash boats, OR toss together in a large serving bowl. Any extra filling can be refrigerated and reheated later on. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!