Preheat the oven to 400°
Chop the spaghetti squash in half and scoop out the seeds
Brush with olive oil, a pinch of salt, and a pinch of pepper and lay face down on a baking tray. Bake for 40 minutes
While the squash is baking, in a large saute pan over medium heat, melt the butter
Once the butter is melted add the garlic for 1-2 minutes and than add the chicken
Sprinkle in the salt and pepper and cook the chicken until 160°
Slowly pour in the lemon juice, honey, and dill. Bring to heat
Add in the chicken broth and bring to a simmer
Stir in the arrowroot with water and mix well. Bring the heat down to low and let thicken.
Remove the spaghetti squash from the oven, using a fork tear up the inside of the squash to create the "spaghetti". Spoon in the lemon butter chicken and sauce. Enjoy!