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1.
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Preheat oven to 350 F. Using a fork, carefully poke holes all over the spaghetti squash.
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This step is very important because the squash can explode in your oven if the steam does not have a place to escape.
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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.
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This can be done in advance to save time and allow the squash to cool.
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2.
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While the squash is in the oven, pull the meat off of the rotisserie chicken.
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Discard the skin and bones and shred the chicken.
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Set it aside in a large bowl.
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3.
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Heat olive oil in a non-stick skillet over medium heat.
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Add onion to oil and saute until translucent then add garlic and cook for a minute longer.
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Remove from heat.
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4.
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When squash is done, remove it from the oven and allow to cool for approximately 10 minutes.
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Keep the oven on.
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Carefully cut squash in half lengthwise (watch for the escaping steam) and scoop out seeds.
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Use a fork to scrape the contents of the squash into the bowl with the chicken in it.
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Discard the peel and seeds.
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4.
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In a medium size bowl, microwave Velveeta and chicken broth in 1 minute intervals until smooth.
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Add chicken soup and Ro-tel to the Velveeta/chicken broth mixture.
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Mix to combine.
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5.
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Add the onions and garlic, Velveeta mixture, salt and parsley into the bowl with the chicken and squash.
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Carefully mix until well combined.
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6.
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Pour contents into a greased 9x13 inch casserole dish and bake at 350 F until bubbly and slightly browned on top, about 20 minutes.
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Let it sit for 5 minutes before serving and enjoy!
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Recipe adapted from a similar recipe on the Kraft website.
