Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil, salt, and pepper. Place it cut-side down on a baking tray and roast for 30-35 minutes or until tender.

In a skillet over medium heat, add a splash of olive oil. Sauté the onion, bell pepper, and garlic until they’re translucent and fragrant—approximately 5 minutes.

In a large bowl, mix the shredded chicken, cooked vegetables, and the can of Rotel tomatoes. Add in cumin, chili powder, salt, and pepper, stirring to combine everything evenly.

When the spaghetti squash is done roasting, let it cool for a few minutes. Use a fork to shred the insides into spaghetti-like strands and combine these strands with the chicken mixture, stirring well.

Transfer everything into a baking dish. Top with fresh herbs if desired, then bake at 350°F (175°C) for 15-20 minutes, allowing the flavors to marry together.

Once bubbly and colored to perfection, remove from the oven and serve warm with additional garnishing if preferred!