Prepare the chicken and sauce near the end of the roasting time. Place a non-stick frying pan on the stove on medium heat. Allow to heat for 5 minutes. While the pan is heating, cut chicken into ¾ inch cubes. Add 2 tablespoons of oil to the hot pan. Allow the oil to heat about 2 minutes until hot.
While the sauce is thickening use two forks to shred the spaghetti squash. Add squash and broccoli to the sauce and stir to combine. Serve warm, garnished with fresh parsley and additional parmesan if desired.
When heating the pan, we use medium heat because that gets the pan hot enough without damaging the nonstick surface. Once we add the chicken we turn the heat up because non-stick pans don't retain heat well.