For the Squash:

1. Preheat Oven 350 degrees F.
2. Place the squash in a baking dish filled half way with a water bath.
3. Bake the squash approximately 90 minutes.
4. Carefully remove from the water bath and let cool before cutting in half.
5. When the squash has cooled cut lengthwise and remove the seeds.
6. Using a fork pull the squash out and place in a bowl. Set aside while preparing the sauce.

For the Sauce:

1. Heat a large cast iron frying pan with the olive oil.
2. Place the sliced bell pepper and the onion in the pan. Allow the vegetables to soften and gently caramelize.
3. Add the garlic, tomato, raisins, parsley, basil, seasonings and continue to sauté on a medium heat.
4. Continue to sauté until the tomatoes are softened and the sauce is fragrant.
5. When the sauce is fragrant and the veggies are softened, toss with the spaghetti squash.
6. Combine the lemon juice and honey with a pinch of salt and pepper; stir and drizzle over the dish and toss.

For the Chicken:

1. Preheat Oven 350 degrees F.
2. Clean the chicken and pat dry.
3. Place in a baking dish.
4. Combine the olive oil, apple cider vinegar, honey, salt, black pepper, ground coriander, dried oregano, turmeric and paprika in a small bowl and stir.
5. Rub the chicken down with this marinade gently pushing a little under the skin as well.
6. Push the whole basil leaves under the skin by gently lifting the skin and place two or three in the cavity of the chicken.
7. Place a half cup of water in the baking pan and roast the chicken for 20 minutes per pound and until the juices run clear.
8. Let the chicken rest for at least 10 minutes before carving.