Cook the spaghetti squash. Cut the spaghetti squash in half and scoop out the seeds.

Option one: In an Instant Pot place the trivet and one cup of water in the bottom of the pot. Place the cut spaghetti squash, cut side up, in the pot. Place the lid securely on and turn the valve to the seal position. Press 'pressure cook' and manually adjust the time using the +/- button to 20-25 minutes depending on the weight of your squash. Let cook. Once done, let sit for 10 minutes before turning the pressure valve to release the remaining pressure.

Option two: Preheat the oven to 350 degrees. In a 9x13 baking dish, place 2-3 cups of water (cover the bottom of the pan and 1" up the sides) and place the spaghetti squash, cut side down, into the dish. Bake for 40-45 minutes or until a fork easily scrapes the squash from the shell.

While the spaghetti squash is cooking, begin cooking the chicken. Cut the chicken breast into bite-size pieces. In a skillet over medium-high heat warm the avocado oil and add the cut chicken breast pieces. Cook for 7-8 minutes, turn pieces over, and cook for another 7-8 minutes or until the chicken is cooked through.

Add the sun-dried tomatoes, 2 tablespoons of sun-dried tomato oil, chopped broccoli, sea salt, and pepper. Stir and cook for 5-8 minutes or until the broccoli is bright green.

Remove the spaghetti squash from the Instant Pot or the oven, and scrape the squash from the shell using a fork. Add the spaghetti squash 'noodles' to the skillet. Stir together. Serve.