Cut spaghetti squash in half, lengthwise, and remove the excess seeds and strings.
Place open side down on a baking sheet and cook for 20-25 minutes or until spaghetti squash is soft when you push the skin or the threads easily come out when you take a fork to it.
While your spaghetti squash cooks, place a tablespoon of olive oil in a medium saucepan over medium heat.
Add two minced garlic cloves to your hot pan and then toss in your spinach. Let your spinach wilt down, then add it to your food processor.
In the same pan, add your diced chicken and onion to cook down.
Then add ½ tablespoon of parsley, thyme, garlic powder, and a bit of salt and pepper to the pan and mix well.
While your chicken cooks down, add 2 avocados to your food processor along with your lemon, fresh basil, ½ tablespoon of parsley, thyme, and garlic powder and a bit of salt and pepper, to taste. Puree until smooth, then add your 2 tablespoons of your leftover olive oil.
Once your spaghetti squash is done cooking and cooled, dethread your spaghetti squash and place threads in a large bowl.
Then add your chicken that has cooked completely through and top off with your spinach and avocado sauce.
Mix thoroughly and top with a bit of basil.
Eat it like you mean it!
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/creamy-avocado-spinach-chicken-pasta/