Cut spaghetti squash in half and rub inside of each half with 1 tablespoon olive oil and season with salt and pepper. Place on a grease baking sheet. Roast spaghetti squash at 400F 30-35 minutes or until fork tender. Remove from oven and use a fork to shred inside of each boat into spaghetti strands. Set aside.
In a large skillet over medium-high heat, saute chicken, pepper, onion, and garlic in remaining 1 tablespoon oil until chicken is no longer pink and veggies are tender. Stir in cumin, chili powder, and salt and pepper to taste.
Fill spaghetti squash boats with chicken mixture and top with cheese. Broil spaghetti squash boats under high heat 2 minutes or until cheese is melted and browned. Remove from oven and sprinkle with fresh parsley. Enjoy!