Preheat the oven to 400° F.

Slice the spaghetti squash in half, remove the seeds and brush the inside with olive oil.

In a small bowl, combine the chili powder, cumin, salt and pepper.

Sprinkle 1 tsp of this mixture on each half of spaghetti squash, reserve the rest for later.

Turn the spaghetti squash over, cut side down on a baking sheet and place in the oven for 45 minutes.

While the squash is roasting, combine the shredded chicken with the remaining seasoning mix, diced green chilies, lime juice and cilantro.

Once the squash is roasted, remove from the oven and use a fork to pull the spaghetti squash “noodles” apart in the squash.

Fill each half of squash with the green chili chicken, then top with the pepper jack cheese.

Place back in the oven for 10 minutes.

Remove from the oven and top with avocado and more fresh cilantro, if you’d like.