Preheat the oven to 400 F.

Slice off the ends of the squash and continue to slice into rings. Spoon out the seeds and place on a baking sheet topped with avocado oil. Bake in the oven for 30-40 minutes, (flipping halfway through) until the strands easily pull. Pull out the strands and set the squash aside.

Pat the chicken dry and season well with salt and pepper on each side.

Heat the oil in a deep skillet on medium heat. Add the chicken to the pan and cook for 5 minutes on each side, or until the internal temperature reads 165 F. Set aside.

Add the cauliflower to a medium pot and cover with water. Place on the burner on medium-low heat and bring to a low simmer. Cover and continue to simmer for about 8-10 minutes or until cauliflower is soft. Strain the cauliflower and set aside to allow to cool slightly.

Using a small saute pan, heat the oil on low heat and saute the garlic until fragrant. Set aside.

Add the cauliflower to a high-speed blender with the garlic, coconut milk, broth, lemon juice, nutritional yeast, salt, and pepper.

Heat the avocado oil in a large skillet and add the spaghetti squash to reheat. Top with alfredo sauce, sliced chicken, and chopped parsley.