Marinate the chicken: Melt 2 tablespoons of butter. In a Ziploc bag, or shallow bowl, combine the melted butter with 2 ½ tablespoons of honey, dijon, 1 teaspoon each - curry powder, cumin and ground ginger. Stir in ½ teaspoon salt. Add the chicken breasts and turn to coat. Seal, or cover, and transfer to the refrigerator for at least 2 hours, up to overnight.

Preheat oven to 375 degrees. Adjust oven racks to top and bottom third position. Line 2 baking sheet with aluminum foil for easy clean up and spray with non-stick cooking spray.

Start to bake squash: Drizzle the insides of each half of spaghetti squash with olive oil and season generously with salt and pepper. Place the squash, cut-side down, onto the prepared baking sheet. Transfer into the oven (on bottom rack) and roast for 15 minutes.

Meanwhile, remove chicken from marinade and transfer to second baking sheet. Brush with any remaining marinade in bag. When 15 minutes of squash cooking is up, rotate squash pan to the top rack and add chicken to the oven (on the bottom rack). Bake for 30 minutes, rotating pans top to bottom halfway through, or until chicken is cooked through and reaches an internal temperature of 165 degrees F.

While the chicken and squash are cooking, make the sauce: Heat the remaining ¼ cup of butter in a small saucepan over medium-low heat until melted. Add the remaining 2 teaspoons of curry powder and ginger, and stir until fragrant, about 1 minute. Stir in the remaining ¼ cup of honey and lemon juice. Season generously with salt and a pinch of pepper. Taste and adjust for seasoning. Reduce heat to low and keep warm until ready to use.

To serve: Use a fork to scrape the squash into strands and transfer to a serving bowl and toss with cilantro and half of the sauce. Garnish with pumpkin seeds and crushed red pepper flakes. Top with chicken and serve with lemon wedges and remaining sauce on the side. Enjoy!