Preheat oven to 400 degrees Fahrenheit.
Cut spaghetti squash in half and remove seeds with a spoon.
Place the squash cut side down on a baking sheet. Roast for 35 minutes.
When squash is done roasting, scrape out the inside into a bowl, using a fork to form long strands.
While squash is in the oven heat a large Dutch oven (or other heavy pot) over medium-high heat.
Add olive oil to Dutch oven and sear chicken pieces, working in batches, until brown but not cooked through. Remove the chicken from the Dutch oven and reserve.
Add onion and peppers to Dutch oven and saute for 3 minutes.
Add garlic and cook, stirring often, for 1 minute or until fragrant.
Add mushroom and continue to cook for 5 minutes.
Pour in chicken stock and scrape the bottom of the pot removing brown bits using a wooden spoon.
Reduce heat to low and add crushed tomatoes and capers. Bring to a simmer.
Return chicken to the pot. Nestle the chicken pieces in the sauce and simmer covered for 30-45 minutes.
Serve chicken and sauce over spaghetti squash and garnish with basil.
Recipe by Whole Life Challenge® at Chicken Cacciatore with Buttered Spaghetti Squash https://www.wholelifechallenge.com/chicken-cacciatore-with-buttered-spaghetti-squash/