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Slice the spaghetti squash lengthwise and scoop out the seeds.
Drizzle the cut sides with avocado oil, then season with salt, pepper, and Italian seasoning.
Place ½ block of feta inside the hollow of the squash, then top with cherry tomatoes.
Set the squash cut side up on a lined baking sheet.
Bake at 400°F for 40–60 minutes, depending on the size of your squash. It's ready when the flesh is tender and easily pierced with a fork.
Once the squash is cooked, remove it from the oven and mash the feta and tomatoes together.
Use a fork to scrape the squash into noodle-like strands and mix everything together.
Stir in fresh basil and top with rotisserie chicken if desired.
Taste, adjust seasoning, and enjoy!