Halve the spaghetti squash, scoop out the seeds, and bake at 375 degrees Fahrenheit until soft and easy to scoop out the “spaghetti”. This should take about 45 minutes. During this time, prep the marinara and cashew cream.
In a pan, heat olive oil and cook garlic until fragrant. Add the ground chicken and allow it to cook.
Add tomatoes, tomato paste, salt, and pepper, then allow to simmer until sauce thickens and is heated for approximately 20 minutes. Stir in fresh basil. Keep on a low simmer until squash has finished baking.
Plate spaghetti squash, top with marinara, fresh basil, a drizzle of olive oil, salt, and pepper.