Baked pumpkin spaghetti with chicken

Ingredients:

• 1 large spaghetti squash (about 1.1 kg)
• 2 tbsp. l. olive oil
• 280 g of sliced ​​mushrooms
• 1 red bell pepper, diced
• 4 green onions, white and green parts cut into separate slices
• 0.5 tsp cayenne pepper
• 1 cup of drinking cream 10%
• 2 cups grilled chicken (discard skin and bones)
• 3 tbsp. grated Cheddar cheese

Preparation:

1. Preheat oven to 220°C (425°F). Using a serrated knife, cut the pumpkin in half crosswise. Scoop out and discard the seeds with a spoon. Place the pumpkin in a 20cm x 20cm microwave-safe dish with 2 tablespoons of water. Cover the dish with plastic wrap and microwave on high for about 13-14 minutes, until the pumpkin is very soft and the strands flake easily with a fork. Scrape the flesh from the skin with a fork, separating it into "spaghetti." Leave the flesh in the skin. Rinse and dry the dish.
2. Meanwhile, heat the olive oil in a large ovenproof skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, until they lose most of their moisture and are lightly browned, about 5 minutes. Add the bell pepper, white parts of the green onion, cayenne pepper, 1 teaspoon of salt, and a few turns of the pepper shaker. Cook, stirring, until the peppers are softened, about 5 minutes. Pour in the cream and bring to a simmer. Reduce the heat to medium and simmer until the liquid has slightly evaporated and the mixture has thickened slightly, 5 to 7 minutes.
3. Add the chicken and 2 cups of cheddar cheese and stir until the cheese is melted. Add the spaghetti squash and stir until smooth. Transfer the mixture to a baking dish and sprinkle with the remaining cheese. Bake for 17-20 minutes, until the cheese is melted and bubbly. Let rest for 5 minutes. Sprinkle with green onions just before serving.