How to cook spaghetti squash: you have two options, boil or bake.
Pick a pot big enough to hold the whole or halved squash.
Heat the water to a rolling boil. Place the squash in the pot and let it cook in the boiling water for about 20 minutes. Check every 10 minutes with a fork until it’s done (soft). Remove it from the pot and let it cool.
If you don’t have time to watch the stove, thats OK, cut the squash in half, and bake it, rind side up at 375 degrees, for 30-40 minutes.
Once the squash is fork-tender, if you boiled it whole, cut it in half. Scrape the flesh of the tender squash into a large bowl with a fork.
If you are using fresh chicken (the lower sodium option!), saute the chicken with garlic and 1 tbsp. of olive oil in a large skillet, over low heat, for about 7 minutes or until cooked through. Add in the veggies, and cook for 2-3 additional minutes on low heat until tender crisp. Mix in last tablespoon of olive oil, and fresh ground pepper. Add rosemary, parsley and fresh ground pepper to taste.