Slice squash in half lenght wise, add salt and pepper to the flesh and bake flesh side down for 20 min then flesh side up for another 15 min. Once the squash is cook enough to handle scrape out the seeds, then use a folk to shred out the spaghetti squash. Place your shredded squash in a bowl so you can toss it with your sauce.
Sautee onions, and peppers in tbls of butter, add chicken (I used precooked grilled thigh meat). Add in about 1 cup of cheese (smoke gouda and a chipotle cheese works nice), you'll need about 1/2 each chicken broth and milk to make the cheese sauce creamy. Season sauce