Basil Chicken Alfredo with Roasted Spaghetti Squash

FOR THE CHICKEN ALFREDO: Heat oil in a saucepan. Add onion and garlic. Cook 4 minutes or until softened. Stir together basil, arrowroot, and coconut milk. Stir into pan with a whisk. Bring to a boil; simmer 3 minutes or until slightly thickened. Stir in salt, pepper and chicken. Cook 1 minute or until thoroughly heated. FOR THE ROASTED SPAGHETTI SQUASH: Preheat oven to 425 degrees. Rub cut sides of squash with oil. Sprinkle with salt and pepper. Roast, cut side down, 10 minutes. Turn and roast 10 more minutes or until tender. Remove and discard seeds. Scrape squash with a fork into strands. Serve Chicken Alfredo over squash strands.