Cut squash in half; remove seeds. Place squash halves, cut-side up, in Multipurpose Steamer. Season with dip mix. Cover; microwave on high, about 12–13 min or until tender. Fluff strands with a fork.
Meanwhile, heat oil in sauté pan over medium-high heat. Add chicken; cook, breaking up meat using the Ground Meat Separator, until meat is cooked through, about 4–5 min. Add water and seasoning; stir to combine. Bring to a boil, then reduce heat and stir in spinach until wilted.
Place cooked squash on 1⁄4 Sheet Pan lined with 1⁄4 Sheet Pan Liner. Spoon chicken filing between squash halves; about 1 1⁄4 cup per half. Reserve remaining filling for use at a later date. Top with cheese. Place in oven and cook until cheese has melted, about 4–5 min. Season with topper, to taste.
Per serving: Calories 300, Fat 13 g (Saturated 4.5 g, Trans 0.1 g), Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 25 g (Fiber 5 g, Sugars 7 g), Protein 22 g.
Make it vegetarian: Swap chicken for 1 can (19 oz/540 ml) lentils, drained and rinsed.