Spaghetti Squash and Chicken Tetrazzini

• 1 large spaghetti squash (3 lb./1.4 kg)
• 1 Tbsp. oil
• 1 lb. (450 g) fresh mushrooms, quartered
• 1 cup thin leek slices
• 3/4 cup Philadelphia Herb & Garlic Cream Cheese Product
• 1-1/2 cups milk
• 3 cups chopped cooked chicken King Sooper's 1 lb For $1.19 thru 02/09
• 1/2 cup Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese
• 1/3 cup Kraft 100% Romano Shredded Cheese
• 2 Tbsp. chopped fresh parsley

1. Pierce squash several times with fork or sharp knife.
2. Microwave on HIGH 10 to 15 min.
3. or just until softened, turning every 5 min.
4. Meanwhile, heat oil in large skillet on medium-high heat.
5. Add mushrooms and leeks; cook and stir 8 to 10 min.
6. or until mushrooms release their liquid.
7. Add cream cheese product and milk; cook 3 to 5 min.
8. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
9. Add chicken; cook and stir 1 min.
10. or until heated through.
11. Heat broiler.
12. Cut squash in half; remove and discard seeds.
13. Use fork to scrape insides of squash to form strands; place in 13x9-inch baking dish sprayed with cooking spray.
14. Top with chicken mixture and shredded cheeses.
15. Broil, 6 inches from heat, 5 to 7 min.
16. or until cheeses are melted and golden brown.
17. Sprinkle with parsley.

oil, fresh mushrooms, philadelphia, milk, philadelphia, cheese, parsley

Taken from www.kraftrecipes.com/recipes/spaghetti-squash-chicken-tetrazzini-176270.aspx (may not work)