2. Cut the spaghetti squash lengthwise, remove the insides (seeds), then drizzle the olive oil over the insides of each. Place the squash face-side down on a baking pan lined with parchment paper. Bake for 35-50 minutes, until tender and you can run a fork through the middle.
3. In a large bowl, mix together the soup, sautéed mushrooms, shredded chicken (optional), chopped parsley, farmers cheese, salt and black pepper until evenly combined.
4. Once the squash is cooked, shred the insides with a fork, then add the spaghetti noodles into the soup bowl. Fold all the ingredients together.
5. Evenly distribute the mixture into the empty insides of each spaghetti squash half, top with shredded cheese, then broil in the oven for 2-4 minutes, until golden brown. Enjoy!