Cook spaghetti squash in microwave until done. Cool and remove stands. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add chicken and brown 5-6 minutes on each side or until well done. Remove chicken from pan and set aside. Add remaining oil and sauté garlic and onions for 2 - 3 minutes or until onion is transparent. Add half the collards and half the salt and cook, stirring constantly, about 3 - 5 minutes, or until collards are wilted. Add remaining collards and salt and cook for an additional 3 -5 minutes, stirring constantly until collards are wilted. Add black pepper and 1 tablespoon Italian seasoning. Stir in roasted bell peppers, tomatoes and broth; bring to a boil. Reduce heat and simmer, covered, for 20 – 25 minutes or until most of broth has evaporated. Toss with spaghetti squash strands. Divide into four soup or pasta bowls and top with chicken.