Modified recipe from Hungry Girl and verified from Nutrition Support.
Makes 3 servings. Per serving:
Preheat oven to 400 degrees.
Microwave squash for 3 – 4 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds.
Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes.
While squash cools, bring a large skillet sprayed with nonstick spray to medium-high heat. Season chicken with pepper and salt, and add to the skillet. Cook and stir until chicken is cooked through, about 8 minutes. Transfer chicken to a large bowl, and cover to keep warm.
Use a fork to scrape out squash strands. Place in a strainer to drain excess moisture. Blot dry, if needed. Transfer required squash to a large bowl, and cover to keep warm.
Reserve any extra squash for another time.
Clean skillet. Re-spray and bring to medium-high heat. Add kale, sun-dried tomatoes, and garlic. Add 1/2 cup water. Cover and cook until kale is tender, about 5 minutes.
Remove lid, and reduce heat to low. Add Parm-style topping and cheese wedges, breaking the cheese wedges into pieces. Add chicken and remaining salt. Cook and stir until cheese has melted and coated veggies and chicken, about 3 minutes.
Add cheesy chicken and veggies to the spaghetti squash, mix well, and serve!