Chicken Noodle Spaghetti Squash Casserole

Preheat oven to 400ºF. Line a baking sheet with parchment paper.

Cut the squash in half and scoop out the seeds. Place it cut-side on the prepared baking sheet. Bake the squash for 30-40 minutes until you can easily pierce it with a fork. You do not want to over-bake it, as it will make your casserole mushy and runny.

While the squash cooks, bring a medium pot of salted water to a boil. Boil the chicken until it is no longer pink inside, about 15-20 minutes. Shred the chicken with two forks and set aside.

Once the squash is out of the oven, lower the heat to 350ºF and spray a 6×8 inch casserole dish with cooking spray. Set aside. Scoop the squash out of the peel.

Heat the olive oil over high heat in a large pan. Add the diced celery, onion and the minced garlic. Turn the heat down to medium and cook until soft and translucent, 3-4 minutes.

Add the shredded chicken, cooked squash, condensed soup, milk, salt and pepper and mix until everything is well combined.

Pour the mixture into the prepared casserole dish and top with crushed crackers. Bake until golden brown and bubbly, about 30 minutes. If you want the top to be a little extra crispy, broil on high for 2-3 minutes. Let the casserole cool for a few minutes before serving.

Devour!