First, let’s tackle the spaghetti squash. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.

Place the squash cut-side down on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and pepper. This preparation helps to roast the squash beautifully.

Now, pop that squash in the oven for about 40-45 minutes. You want it tender enough to scrape into strands with a fork. While that's baking, we can turn our attention to the chicken.

While the squash is roasting, heat the butter and olive oil in a skillet over medium heat. Season the chicken thighs with salt and pepper, then place them in the hot skillet.

Cook for about 5-7 minutes on each side until browned and cooked through. This creates a deliciously caramelized crust, enhancing the chicken's overall flavor.

Once cooked, remove the chicken from the skillet and allow it to rest for a few minutes. After that, shred it using two forks. It should fall apart with ease. Set aside, and don't forget to savor those heavenly scents wafting through your kitchen.

In the same skillet, add the minced garlic and sauté it for about a minute until fragrant. Add the shredded chicken back into the skillet, followed by the lemon juice, zest, red pepper flakes, and parsley.

Stir everything together on medium heat, so those flavors meld harmoniously.

Once the squash is done roasting, take it out and let it cool slightly. Use a fork to scrape out the strands into a large serving bowl.

Pour the chicken mixture over the squash and sprinkle with the grated cheese. Toss gently to incorporate everything.