Preheat your oven to 425°.
Heat your spaghetti squash in the microwave in 1 minute increments up to five minutes to make it easier to cut in half.
Slice your spaghetti squash in half and scoop out the seeds. Place both halves face down in a cake pan with water covering the bottom and bake for 10 minutes.
Once cooked, remove from the oven to cool and set aside. Place a skillet/pan over medium heat on the stove and heat avocado oil.
If including chicken, cube chicken breasts and cook on the stove with 1 tbsp of avocado oil and salt and pepper. Once cooked, remove, set aside.
Return the pan to the stove and heat the remaining avocado oil or olive oil until warm. Sauté chopped onion on the stove until soft, then add in the garlic until fragrant.
Add in the chopped spinach and allow to wilt, then add the artichokes and water chestnuts.
In a bowl, whisk together the coconut milk, mayo, lemon juice, chicken broth, nutritional yeast, seasonings, salt and pepper until smooth. Add to the skillet and stir until combined.
Once the spaghetti squash is cool, scrape out the “noodles” with a fork. Be sure not to scrape too much of the edges off as you'll want a sturdy boarder to keep it's shape.
Turn up the heat just slightly until simmering. Cook for 5 minutes or until the sauce has thickened a little, then add chicken and spaghetti squash noodles. Stir to combine.
Add everything into the boats and serve warm!
