Place one squash half into a microwaveable baking dish. Fill the cavity of the squash with water and place the other half on top, matching the sliced seams of the squash. 

Microwave for 10 minutes, or until the skin is softened and the squash shreds easily with a fork. 

Meanwhile, pat dry the chicken breasts with paper towels. Generously season both sides with 1 tablespoon Italian seasoning, salt, and black pepper. 

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breast and cook for 6 minutes on one side or until the bottom is golden brown. Flip and cook for an additional 3 to 5 minutes or until the chicken reaches an internal temperature of 165F. 

Sprinkle the lemon juice over the chicken, turn off the heat, and remove the chicken from the skillet. Set it aside onto a plate and rest for 5 minutes before slicing into diagonal strips. 

Pour the half and half in a microwave-safe bowl and microwave for 1 minute or until warmed. 

To the same skillet, melt the butter over medium-high heat. Add the garlic and cook for one minute, constantly stirring, until fragrant. 

Slowly add the half and half, Italian seasoning, and red pepper flakes. Stir in the Parmesan cheese and cook until the sauce is slightly thickened. 

Add the chicken to the skillet and toss to coat with the sauce. Turn the heat to low and bring the mixture to a simmer. 

Use a large fork to shred and scrape the cooked squash onto a plate. Top with chicken and lemon-garlic sauce. Sprinkle with freshly chopped parsley and serve.