Alfredo Chicken-Spaghetti Squash Casserole

• 1 large spaghetti squash (3 lb.)
• 1-1/2 lb. boneless skinless chicken breasts, cut into thin strips
• 1 tsp. ground sage
• 1 jar (15 oz.) CLASSICO Creamy Alfredo Pasta Sauce
• 1/2 cup chopped PLANTERS Walnuts
• 1/2 cup dried cranberries

1. Pierce squash in several places with fork or sharp knife to allow steam to escape.
2. Microwave on HIGH 10 min.
3. or just until squash is softened, turning after 5 min.
4. Cool slightly.
5. Meanwhile, toss chicken with sage; cook and stir in large nonstick skillet on medium heat 8 to 10 min.
6. or until chicken is done.
7. Stir in pasta sauce, nuts and cranberries.
8. Heat oven to 350 degrees F. Cut squash in half; remove and discard seeds.
9. Use fork to scrape insides of squash halves to form strands.
10. Add to chicken mixture; mix lightly.
11. Spoon into 9-inch square dish sprayed with cooking spray.
12. Bake 20 min.
13. or until heated through.

boneless skinless chicken breasts, ground sage, pasta sauce, walnuts, cranberries

Taken from www.kraftrecipes.com/recipes/alfredo-chicken-spaghetti-squash-casserole-186176.aspx (may not work)