Preheat oven to 400°F (200°C).

Slice spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with olive oil, and season with salt, pepper, and garlic powder.

Place cut-side down on a baking sheet and roast for 30–35 minutes, until squash is tender.

While squash is roasting, heat 1 tablespoon of butter in a skillet. Add chicken and cook until golden and cooked through. Set aside.

In the same pan, add remaining butter and sauté onion until translucent. Add garlic and cook for 30 seconds until fragrant.

Add spinach and cook until wilted.

Stir in chicken broth and bring to a simmer.

Add cream cheese, Greek yogurt, parmesan, thyme, and red pepper flakes. Stir until smooth.

Return chicken to the pan and mix. Stir in half the chopped parsley.

When squash is done, scrape the flesh with a fork to create spaghetti-like strands. Mix a spoonful of the creamy chicken mixture into each half.

Fill each squash boat with the remaining mixture and top with extra parmesan.

Bake 10–15 more minutes until the top is golden and bubbly.

Let cool for 5 minutes. Garnish with remaining parsley and serve warm.