Cheesy Chicken Spaghetti (Squash) Casserole

1. Preheat oven to 350 F. Using a fork, carefully poke holes all over the spaghetti squash. This step is very important because the squash can explode in your oven if the steam does not have a place to escape. Place squash in a baking dish or on a cookie sheet, put it into the oven and bake for 45 minutes to an hour or until squash is soft to the touch. This can be done in advance to save time and allow the squash to cool.
2. While the squash is in the oven, pull the meat off of the rotisserie chicken. Discard the skin and bones and shred the chicken. Set it aside in a large bowl.
3. Heat olive oil in a non-stick skillet over medium heat. Add onion to oil and saute until translucent then add garlic and cook for a minute longer. Remove from heat.
4. When squash is done, remove it from the oven and allow to cool for approximately 10 minutes. Keep the oven on. Carefully cut squash in half lengthwise (watch for the escaping steam) and scoop out seeds. Use a fork to scrape the contents of the squash into the bowl with the chicken in it. Discard the peel and seeds.
4. In a medium size bowl, microwave Velveeta and chicken broth in 1 minute intervals until smooth. Add chicken soup and Ro-tel to the Velveeta/chicken broth mixture. Mix to combine.
5. Add the onions and garlic, Velveeta mixture, salt and parsley into the bowl with the chicken and squash. Carefully mix until well combined.
6. Pour contents into a greased 9×13 inch casserole dish and bake at 350 F until bubbly and slightly browned on top, about 20 minutes. Let it sit for 5 minutes before serving and enjoy!

Recipe adapted from a similar recipe on the Kraft website.