Cut spaghetti squash in half and scoop out the seeds. Place it cut side down on one of the pans.
Place chicken thighs on the other pan and sprinkle on both sides with salt and pepper.
Place both pans in the oven to bake. Remove chicken after 20-25 minutes or when completely cooked through. Remove chicken and cover with another plate or foil to keep warm.
Allow squash to bake for an additional 15-20 minutes or until tender.
Meanwhile, prepare the sauce.
Chop artichoke hearts, spinach, basil and mince garlic. Add all of the sauce ingredients to bowl and mix until thoroughly combined.
Chop the chicken thighs into small strips or bite-sized pieces.
When the squash is cooked, remove it from the oven and let it cool enough to handle. Scrape the flesh out into a cast iron skillet or casserole dish, using a fork to create strands of squash noodles.
Add the chicken and sauce to the spaghetti squash noodles. Mix well to incorporate everything.
If you need to warm up the casserole, either place your cast iron skillet over medium heat to warm for 5-6 minutes (stirring occasionally) or place your casserole dish in the oven at 400° F for 15-20 minutes, until everything is heated through.
Sprinkle with additional basil and serve.
If desired, you can split up the cooking of the squash and the chicken (if you'd like to cook the squash in advance).To do this, simply roast the squash at 400° F for 30-35 minutes. Let it cool, scrape the squash noodles into a container and refrigerate. When you want to make the recipe, broil the chicken to cook it faster. Broil for 6-8 minutes per side, until it is cooked through. Follow other recipe instructions as noted to make the sauce, combine the ingredients and heat the casserole in the oven at 400° for 20 minutes.
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