Stuffed Spaghetti Squash

"Low carb Stuffed Spaghetti Squash is full of chicken, peas, and fresh herbs all topped with nutty Gruyere cheese than baked to perfection. HOW TO BAKE SPAGHETTI SQUASH: Preheat the oven to 425° Cut the squash in half lengthwise. Make sure you use a sharp sturdy knife as the squash can be difficult to slice. Use a large spoon to scrape out the seeds. Discard the seeds. Rub both sides with extra virgin olive oil and then salt and pepper. Flip the squash over so that it is face down on the cooking sheet Bake for 40-45 minutes. Remove it from the oven and carefully flip them back over – they will be very hot. Let them cool for about 15 minutes. Using a fork pull the strands of squash away from the sides of the squash skin and fluff the strands as you go. This is really the fun part, in my opinion!"