Preheat oven to 400°.
Poke the squash several times with a fork and microwave for five minutes. Cut in half and save one-half for later.
Scrape out seeds with a large spoon.
Place squash half face down in a microwave safe dish with 1 inch of water on the bottom.
Microwave for about 8-10 minutes. Remove carefully and let cool.
Drizzle with olive oil, salt, and pepper.
Using a fork, scrape down the sides, close to the edge and make strands.
Pour strands into a mixing bowl and toss with salsa and chicken.
Pour back into squash and top with cheese.
Bake for about 10-15 minutes or until cheese is gooey.