Preheat the oven to 400ºF. Place the spaghetti squash on a baking sheet and prick them all over with the tip of a sharp knife. Bake for about 1 hour or until the squashes are tender when pierced with a knife. Remove from the oven and set aside.

Heat the oil in a large skillet over medium heat. Add the kale, apples, and onion. Cook, stirring occasionally, for 5-8 minutes until the onion is soft and translucent. Add the poultry seasoning and allspice. Stir for 1 minute. Add the chicken and chicken broth. Bring to a simmer and cook at a rapid simmer for 3-5 minutes until some of the broth evaporates. Season to taste with salt and pepper.

Cut the spaghetti squash in half and scoop out the seeds. Using a fork, rake the flesh of the squash into spaghetti-like strands. Serve the spaghetti squash topped with the chicken, kale, and apple mixture.