Preheat the oven to 400 degrees F (200 degrees C) and line a sheet tray with a silicone mat or aluminum foil.
Cut each of the Spaghetti Squash (2) in half lengthwise to form 4 little boats. Scrape the seeds out of each half. Drizzle the flesh in each half generously with Olive Oil (to taste), followed by Salt (to taste), Ground Black Pepper (to taste), Garlic Powder (to taste), and Dried Parsley (to taste). Roast the squash for 45 minutes to make it tender and shreddable.
Heat the Olive Oil (1 dash) in a large, deep skillet over medium high heat. Add the White White Mushroom (4 ounce) and Sun-Dried Tomatoes (1 jar) and let them become fragrant for 2-3 minutes.
Add the Boneless Skinless Chicken (1 pound) and let it completely cook while you stir it well. Season the entire mixture with Salt (1 pinch), Freshly Ground Black Pepper (1 pinch), Garlic Powder (1 pinch), and Dried Parsley (1 pinch). Once the chicken is cooked through, add the Basil Pesto (1 cup) and let it all gently simmer together on low for 5 minutes. Take it off of the heat and set it aside.
When the squash is done, take it out and reduce the oven temperature to 350 degrees F (180 degrees C). Use a fork to completely shred the flesh of the squash into tender "spaghetti," leaving it in its shell.
Divide the chicken mixture evenly among the squash boats and stuff them well. Finally, top each stuffed squash with Grated Parmesan Cheese (1/4 cup). Put it back into the oven to meld together for 6-8 minutes.
Serve immediately and enjoy!