Cook your spaghetti squash and chicken, then preheat the oven to 375 degrees. Be sure you shred the squash with a fork to create spaghetti-looking noodles
In a large bowl, add the shredded squash, chicken, drained sun-dried tomatoes, and basil.
In a separate bowl, whisk the eggs, coconut milk, garlic, and spices together. Pour the egg mixture into the spaghetti squash and mix well.
Pour the entire mixture into a greased 8×8 baking dish and bake for 35 minutes. Serve immediately and enjoy!