Stab the spaghetti squash and microwave it for ten minutes

While waiting for the squash, coarsely chop up the carrots, celery, garlic and onion

Sautee the vegetables with a dash of olive oil until tender

Pour chicken broth into a large sauce pan and set heat to medium high - add cinnamon stick to broth

Check on that squash - it should indent easily to the touch when poked - turn it on it's side and nuke it in 5 minute increments until it's tender

Tear the chicken apart, eat the skin while it's nice and hot if you are hungry. Put all the meat/skin in a bowl and have the meat as bite sized pieces

Once vegetables are tender, dump them into the chicken broth pot

How's that spaghetti squash coming along? Tender yet? If yes, cut him in half and let it cool for a bit. If not, keep microwaving.

Add chicken, salt, oregano, nutmeg, pepper and any other herb spices you are using to the broth

Remove the seeds/internal part of the squash and shred squash with a fork to get the 'noodles'. Add the noodles to the soup

Sample the soup - adjust seasonings as needed

Let simmer for a few minutes and voila! Don't forget to remove the cinnamon stick and bay leaves before serving.