Place oven rack in the center of the oven. Preheat oven to 400F.

Prepare squash by slicing in half and spooning out the seeds and guts. Lightly drizzle squash with two tablespoons of olive oil and bake, skin side down for 40 minutes, or until tender.

While spaghetti squash is cooking, preheat a skillet with remaining olive oil to medium heat. Dice shallot and mince garlic.

Add garlic and shallots to the pan and cook until aromatic and translucent, about 2-3 minutes. Add ground chicken. Break up and brown completely, about 6-7 minutes.

Once chicken is thoroughly browned, allow some of the excess juices to cook off before adding tomatoes, red pepper flakes, white wine, and salt. Bring to a boil, reduce to a steady simmer.

Allow to simmer and cook, stirring occasionally to burst the tomatoes and create a cohesive mixture, until spaghetti squash is done.

Remove spaghetti squash from the oven and turn the oven to broil.

Using a fork, begin to pull the squash from the sides just slightly. Fill the squash with ground chicken and sauce mixture. Top with mozzarella and broil on high for 2-3 minutes. Keep and eye on the squash and remove once mozzarella has melted and begins to bubble slightly. Enjoy your mozzarella stuffed spaghetti squash straight from the spaghetti squash bowl!