Cut the spaghetti squashes in half, scoop out the seeds and brush the insides with olive oil. Place them face down on a baking sheet lined with parchment paper.
Put the whole chicken breasts on a baking sheet lined with parchment paper.
Roast both spaghetti squashes and the chicken in the oven for 30 minutes (don't overcook your chicken if you want tender, juicy chicken).
Meanwhile, blend all remaining sauce ingredients in your blender or food processor until smooth – roughly 2 to 3 minutes.
Because the sauce isn’t heated, you can throw it into a skillet (frying pan) on low heat to warm it up slightly before mixing it together with the chicken and spaghetti squash.
Scrape out the cooked spaghetti squash into a large bowl and pour the sauce on top and mix thoroughly.
Serve with sliced up roasted chicken breast and chives for garnish if desired.
Store any leftovers in a container and freeze for next time.