Chicken Tetrazzini on Spaghetti Squash

2 lb. spaghetti squash
2 cups chopped, cooked chicken meat, fat and skin removed
2 c. fat-free chicken stock
1 c. skim milk
2 t. margarine
3 T. all-purpose flour
1/2 cup celery, chopped
1.2 cup onion, chopped
1 slice whole wheat bread made into crumbs
salt and pepper to taste

Cook spaghetti squash, cool, remove seeds, and make into strands with a fork. You can pierce the squash with a knife and microwave it for 15 or 20 minutes until it's fork tender, let it cool 15 min. to cook it or you can pierce it, place it on a baking sheet and cook it in a 350 degree oven for an hour, then cool and prepare. Place strands of squash in the bottom of a 7 by 11 inch casserole dish. Salt and pepper to taste.

Melt margarine in a skillet and saute the onion and celery till soft. Add the flour, then whisk in the stock and milk. Cook until it thickens, 5-10 minutes.

Place the chicken on top of the squash, then pour the sauce mixture over. Sprinkle the bread crumbs on top, then bake, 350 degrees, for 30 minutes until bubbly.

Sauce is a little thin, so you could use a little less stock. Original recipe added a little sour cream and lemon juice. You might want to add some herbs or garlic if you like them.

Serving Size: makes 4 1.5 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user BEANSPROUTBARB.