To start, roast your butternut squash. Cut your squash in half, set your oven to 400 degrees fahrenheit, scoop out the seeds, and set your squash face down on a baking sheet. Bake for about 40 minutes or until the squash is easily pierced with a fork.
Scoop out one half of the squash per person.
Saute the sun dried tomatoes, onions and garlic until the onions are translucent. Add in your chicken and cook until the chicken is cooked through, about 5-7 minutes.
Add the spaghetti squash to the mixture and the butter.
Reduce the heat to medium and cover with a lid.
Cook until the squash is warm and the chicken is cooked.