To prepare your spaghetti squash, cut it in half and use a spoon to remove the seeds and guts. Heat the oven to 400°F. Grease a baking sheet and place the squash, cut-side down on the sheet. Bake for 30 minutes. Allow to cool for 5 minutes, then scrape the spaghetti squash out with a fork. Set aside
In your favorite pot or dutch oven, brown the cubed chicken in olive oil. Sprinkle with salt and pepper to season. Chop up the artichoke hearts and add to the pot along with the frozen spinach and spaghetti squash. Once the spinach has thawed, add in the garlic. Stir to combine. Turn off the heat and mix in the alfredo sauce.
Coat a casserole dish with olive oil to prevent sticking. Pour the contents of the pot into it and sprinkle the parmesan on top. Bake at 350° for 30 minutes uncovered. Cool for at least 5 minutes before serving.