Tuscan Chicken with Spaghetti Squash

1 spaghetti squash

2 chicken breasts, pounded to 1/4" thickness

Salt and pepper

1 TSP coconut oil

1 clove garlic, crushed

1/2 TSP dried rosemary

1 cup cannellini beans, rinsed

2 TBSP red pepper, diced

4 cups baby spinach leaves

2 TBSP grated Parmesan

Directions:

Cut squash in half and remove seeds. Season with a little garlic, salt and pepper. Place in a glass baking dish, cut side down and add 1 inch of water. Bake at 350 for 1 hour. While squash is baking, season the chicken on each side with a pinch of salt and pepper, and sear it in a skillet over medium-high heat for 3 to 4 minutes a side. Remove from the skillet and set aside. Add the coconut oil, garlic, rosemary, beans, red pepper, and spinach to the skillet. Cook, turning frequently, until the spinach wilts (1 to 2 minutes). Slice the chicken and scrape the squash from the skin using a fork ; toss them with the bean mixture. Spoon the squash mixture into two bowls and top each with 1 tablespoon of Parmesan.