Preheat oven to 400°F. Cut spaghetti squash in half and scrape out seeds. Drizzle with extra virgin olive oil and place face-down on a lined baking sheet and roast for 30 minutes or until fork tender.
Make caramelized onions: In a skillet heat 1 tablespoon of grassfed butter with onions. Saute on medium-low heat until onions begin to caramelize and brown, but not burn. Yields about 1 cup of caramelized onions.
In a skillet over medium heat, heat remaining butter and saute garlic for 1 minute. Season chicken with salt and pepper and add into the skillet. Let cook for 6 minutes, or until no pink remains, flipping halfway through.
Add mayo, almond milk, and seasonings to skillet. Mix to combine. Add in caramelized onions and spaghetti squash. Toss to combine. Add the Parmesan cheese and adjust seasoning as desired. Garnish with fresh parsley and serve hot.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.