Preheat oven to 400℉.
Cut squash in half, stem to base. Clean strings and seeds from two halves. Place on baking sheet.
With the cut side up, brush olive oil onto the exposed insides. Sprinkle salt and pepper on top.
Flip halves so skin side is up, poke holes in skin.
Bake for 40-50 minutes (depending on oven differences and squash size). Shorter side for a crunchier bite, al-dente. Longer side for a more tender bite. Be careful not to overcook as it will turn completely to mush.
Remove from oven and let sit 15 minutes as the squash will be very hot.
Using a fork (I prefer a large one from a salad tossing set) scrape the noodles out of the squash sides. Use a spoon to get anything the fork misses. Put in a large mixing or serving bowl.
Add sauce and chicken (optional), and toss until well mixed.
Plate, and garnish with grated parmesan cheese and freshly ground pepper. Enjoy.
Any leftovers reheat best in the microwave not the oven. Microwave heats it up quickly enough without cooking the noodles further, oven will turn it into a pile of mush.