Line two baking sheet pans with tin foil and spray with cooking spray.
On one sheet pan, drizzle the cut spaghetti squash with olive oil and brush to distribute oil. Season with a couple pinches each of salt and pepper, then place cut-side down on tray. Put into hot oven and set timer for 20 minutes.
On second sheet pan, place Boursin round in the middle, the two chicken breasts on either side and the tomatoes and broccoli florets around the chicken. Drizzle everything except the cheese with oil, toss to coat, then season well with salt, pepper and garlic powder.
After the squash has cooked for 20 minutes, lower the oven heat to 400º. Place second sheet pan in and cook for another 20 minutes, or until chicken breasts are cooked through. Remove everything from oven.
Use a hot pad for your hand while you hold each side of the spaghetti squash. Use a fork to gently scrape the sides, creating your “noodles.”
Take chicken breasts off second sheet pan and set aside onto plate. Gently toss the melted cheese with the broccoli and tomatoes. Add the noodles to the cheesy veggies and toss everything together.
Slice chicken and in a bowl, add spaghetti squash and veggies. Top with sliced chicken and enjoy!