Preheat oven to 375°F.

Slice spaghetti squash and place halves on rimmed baking sheet. Drizzle with tablespoon of coconut oil and season generously with salt and pepper.

Bake about 45 minutes, until the strands of the spaghetti squash pull away easily.

Let cool until you can handle it and use a fork to remove all the strands from the squash.

Spread onto the bottom of a casserole dish.

To make the chicken, melt the coconut oil over medium-high heat in a large skillet.

Season the chicken thighs with salt and pepper on both sides and add to the hot pan.

Cook for 4 minutes on first side, until a deep golden brown, flip, and cook another few minutes, until golden.

Place the chicken thighs on top of the spaghetti squash. In the same skillet, lower the heat to medium and add garlic and cook until fragrant, about 30 seconds.

Add lemon juice and use a wooden spoon to scrape up all the browned bits.

Add coconut milk and capers and stir to combine.

Pour over the chicken and spaghetti squash.

Bake for about 20 minutes, until chicken is cooked through.

Sprinkle with fresh parsley before serving.