Prepare the Spaghetti Base If using spaghetti squash, preheat the oven to 400°F (200°C). Halve the squashes, remove seeds, and roast cut-side down on a baking sheet for 40–45 minutes until tender. Cool slightly and scrape into strands with a fork. For zucchini noodles, spiralize the zucchini and lightly sauté in a non-stick skillet for 2–3 minutes to remove excess moisture.

Cook the Chicken Mixture: Heat olive oil in a skillet over medium heat. Add diced onion and garlic, sautéing until fragrant (about 2 minutes). Stir in the bell peppers and cook until softened (5–7 minutes). Add the shredded chicken, Italian seasoning, paprika, salt, and pepper. Mix well and set aside.

Make the Creamy Sauce: In a saucepan, melt the butter over medium heat. Stir in heavy cream, garlic powder, onion powder, and chili flakes (if using). Simmer for 2–3 minutes. Add Parmesan and cheddar cheeses, stirring until melted and smooth.

Assemble the Dish: Combine the spaghetti squash or zucchini noodles, chicken mixture, and creamy sauce in a large mixing bowl. Mix until evenly coated. Transfer the mixture to a greased 9x13-inch baking dish. Top with mozzarella cheese if desired.

Bake: Preheat the oven to 375°F (190°C). Bake the dish for 20–25 minutes, or until the cheese on top is golden and bubbly.

Serve: Garnish with fresh parsley or basil and serve warm. Enjoy this low-carb twist on a comforting classic!