Preheat the oven to 375ºF. Slice the spaghetti squash in half across the width, and scoop out the seeds. Place the squash, open sides face down, on a lined baking sheet. Bake for about 40 minutes, or until tender enough to scrape out with a fork.
For the sauce, blend raw cashews, coconut milk, broth, and 1/2 the Cajun spice in a blender or food processor until smooth. Set this aside.
While the squash bakes, season the chopped chicken with the other 1/2 of the Cajun spice. Heat the olive oil or ghee in a large skillet over medium, and cook the chicken until lightly browned and cooked through.
Add the bell peppers, onion, garlic, and mushrooms to the pan, and sauté until the veggies are softened. Stir in the sauce, and reduce the heat to a simmer.
Once the squash is done baking, use a large fork to scrape out your “pasta” and transfer it into a large bowl or serving dish. Pour the chicken/veggie mix over top, and stir to combine everything. Give it a final taste & add salt and pepper if needed. Top with parsley for a little green.
Serve hot!