A guiltless substitution for pasta.
Poach the chicken in stock for 12-14 minutes (165°F). Cut into bite-sized pieces. You may also use cooked chicken. Cook spaghetti squash in the microwave oven. Carefully pierce the squash 6 or 7 times. Cook on high to 10-12 minutes, turning half way. Let cool several minutes before cutting in half. The squash will be hot so hold it in a towel or wear gloves when cutting,. Set aside. Heat soup in a large saucepan over low heat. Stir in tomatoes with green chili peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring. Remove from the heat. Finely grate cheese and stir in the soup until melted. Add vegetable stock until desired consistency is reached. Add spaghetti squash and mix well, then top with cooked chicken. Drain mandarin oranges and have 1/3 cup of the sections for dessert.