Chicken is dredged in almond meal.
Cook spaghetti squash in the microwave oven. Carefully stab the squash 6 or 7 times. Cook on high to 10-12 minutes, turning half way. Cook until a fork inserts easily through the skin and into the flesh of the squash. Repeat with 2-minute increments until you can insert the fork. Let stand at least 5 minutes before cutting in half. The squash will be HOT so hold it in a towel or wear gloves when cutting it in half. Scoop out the seeds and guts with a large spoon. Discard. Use a fork to really separate the strands and scrape the flesh out of the shell. While the squash is cooking/cooling, whisk 5 teaspoons almond meal and broth in a small bowl until smooth. Place the remaining almond meal in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the almond meal. Heat 3/4 teaspoon oil in a large skillet which has been sprayed with olive oil Pam over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm. Heat the remaining 3/4 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved stock mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes. Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the cooked spaghetti squash in the pan with the remaining sauce. Serve the squash topped with the chicken and the reserved sauce. Peel and cut the kiwis and divide between 4 bowls add 1/3 cup of mandarin orange slices to each bowl along with a little of the water, and enjoy fruit salad for dessert.