I knocked this together this lunchtime in less than 10 minutes.

I used:

1 litre chicken stock (I used home-made from yesterday's chicken carcass)
big handful of chopped cooked chicken
half a spaghetti squash (Cut in half, put in a dish, covered and microwaved for 3 mins and left to cool for a few mins)
2 tbs thick double cream
chopped chives
salt and pepper
tsp grated fresh ginger

Bring stock up to a simmer and add chicken - warm through
Add cream, chives ginger and salt and pepper
Using a fork, scrape strands from the spaghetti squash into the soup and allow to warm through for a couple of mins so it still has some bite.

This was delicious - you could add spring onion greens as well

Serves 2 generously or 3 - 4 as a starter

Is that really all it takes? I've been nuking mine for like 10 mins so where the skin is kind of soft and pliable on the outside.Then let it cool a while and do the scooping

It was a fairly small one (and only half) - the starnds were still crisp but cooked a little more in the soup

I do the same thing Belle when I am going to cook or bake it afterwards i only nuke it for 3 or 4 min.

otherwise it turns to mush.