Heat oven to 400ºF.
Brush the cut sides of the squash with 2 tablespoons of olive oil.
Place the squash cut sides down, on a baking sheet.
Bake 30 to 35 minutes or until tender.
While your spaghetti squash is cooking, season the chicken breasts with cajun seasoning.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken and cook until done, about 6 minutes per side.
Transfer the chicken from the skillet onto a plate and set aside.
In the same skillet on medium heat melt half the butter.
Add the garlic and sage and cook for about a minute stirring constantly.
Pour in the chicken broth and stir scraping up any browned bits that might be on the bottom of the pan.
Add the remaining butter to the skillet along with the thyme and the rosemary.