Preheat the oven to 375 degrees F.
Using a large knife, slice the spaghetti squash in half lengthwise down the middle.
Use a spoon to scrape the pulp out and remove the seeds.
Place the squash, open side down on a cookie sheet and bake for 30 minutes. It is done when you can stick a fork easily into it.
Optional - You can cook the entire spaghetti squash for an hour and then cut it in half and scoop out the seed and center strings.
Leave the squash in the skin and scrape each half with a fork to create the stringy squash.
Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium high heat. Add chicken and cook 4 minutes.
Remove chicken from pan and set aside.
Heat another tablespoon of coconut oil over medium-high heat. Add onion and garlic to the pan and cook for about 5 minutes or until soft, stirring frequently.
Stir in mushrooms, basil and oregano and cook for 5 minutes, stirring occasionally.
Add the wine to the pan and cook for 5 minutes or until liquid evaporates, stirring often.
Add the chicken, chicken broth, diced tomatoes, and spinach to pan.
Cook 2 minutes or until spinach wilts, stirring constantly.
Lastly stir in ¼ cup cheese.
Place about ¼ of spaghetti squash onto a plate and top with about 1 cup of the chicken mixture on top.