Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).

Cut the spaghetti squash in half. Then, scrape out the seeds and strings from the middle of the spaghetti squash. Drizzle or spray some olive oil into the center of the spaghetti squash halves and wrap the cut side of each of the halves with aluminum foil.

Place the aluminum foil-wrapped spaghetti squash halves on a baking tray and in the preheated oven and let them bake for 40 minutes.

While the squash is baking, peel and chop the onion and ginger. And, wash and cut the celery.

Then, add some oil to a medium pan and add in the ground chicken.

Drizzle on the smoked paprika, basil, oregano, and red pepper flakes and sauté the chicken for about 10 minutes until it is cooked through.

Then, add the chopped onion and garlic to the pan with the spiced ground chicken. Also add in the chopped celery, the frozen peas, and frozen spinach and stir this mixture well.

Then add in the marinara sauce and let this come to a simmer. Lower the temperature on the stove and let it cook for about 8-10 minutes.

Season it with salt and pepper to taste and set it aside until the squash is ready.

When the squash is ready, carefully remove the foil from the baked squash (do not turn off the oven). Then, place spoonfuls of the chicken and vegetable mixture into the spaghetti squash "boats".

Top the chicken mixture with the cheddar cheese and parmesan cheese.

Place the cheese-topped chicken stuffed spaghetti squash on the baking tray and back in the oven for 15 minutes or so until the cheese is melted and bubbly. Or if you are short on time, you can preheat your broiler and place the spaghetti squash to broil for 5-6 minutes or until the cheese is bubbly and melted.

Sprinkle on some green onion or chopped fresh parsley and these Chicken Stuffed Spaghetti Squash are ready for dinner.