Heat oil in a large saucepan over medium-high heat. Add garlic and onion and sauté for 3-5 minutes or until the onion starts to turn translucent.
Add in sun-dried tomatoes, grape tomatoes, asparagus, broccoli and spices. Sauté for 3-5 minutes, or until broccoli and asparagus begin to soften.
Add in spaghetti squash and cook for 1-2 minutes.
Toss in spinach and cook just until the spinach begins to wilt.
Place in desired serving bowls and top with fresh parmesan, chicken, and shrimp. Serve warm.
We recommend grilling, pan-frying, or baking your chicken with a generous amount of seasoning. Pat the chicken dry. Rub with sea salt, ground black pepper, and 1/4 teaspoon garlic powder. Either grill or pan-fry for 4 minutes on each side or until cooked through, or bake at 400 degrees °F for 10 minutes or until no pink remains.
Cook the shrimp: In a small skillet heat 1 teaspoon oil of choice over medium-high heat. Add in shrimp. Season with sea salt and pepper. Cook for 1-2 minutes on both sides, or until pink and fully cooked.