Preheat oven to 400 degrees. Slice squash in half lengthwise and scoop out seeds. Drizzle the inside of squash with 2 tbsp of the olive oil and season with salt and pepper. Place squash on a baking sheet face-down and roast for about 45 minutes until fork tender.
When the squash is done, let it cool for a bit, then use a fork to scrape the “noodles” away from the skin. Once you’ve pulled out the noodles, you can pat them with paper towels to capture excess water.
While waiting for squash to cool, dice the chicken breast and put it in large pan to cook with 1 tbsp of olive oil, seasoning with some salt and pepper.
Once you’ve pulled out noodles and is chicken cooking, combine the last 1.5 tbsp of olive oil, 1 tbsp of the ghee and the sage in a large sauté pan to cook for about 2 minutes.
Next, add in the pumpkin, coconut milk, nutmeg and some salt and black pepper to the pan. Let that cook for about 5 minutes. Then add in the spaghetti squash and toss to coat. Cook the mixture another 5-8 minutes until everything is warmed.
While that is warming, pull your cooked chicken off and set to the side.
Once the “pasta” is warm, plate it and top with diced chicken. ENJOY!