Spaghetti Squash Chicken Tetrazzini

This recipe is one of Denice's favorites and it is great reheated.  

12 - ounces raw boneless skinless chicken breast, cut into bite-sized pieces

2 cups sliced mushrooms

1/2 cup light sour cream

1/4 cup light/reduced-fat cream cheese

5 cups cooked spaghetti squash, drained of excess moisture

1/4 cup grated Parmesan cheese

Seasoning: salt and pepper to taste

2 teaspoons dried minced onion

1/2 teaspoon garlic powder

1. Preheat oven to 375 degrees. Spray an 8-inch by 8-inch baking pan with nonstick spray.
2. Bring a skillet sprayed with nonstick spray to medium-high heat. Add chicken, mushrooms, and 1/4 teaspoon each salt and pepper. Cook and stir for our 6 minutes, until chicken has fully cooked and mushrooms have softened. 
3. Add sour cream, cream cheese, and remaining seasonings, including remaining 1/4 teaspoon each salt and pepper. Cook and stir until cream cheese has melted and sauce is uniform, about 1 minute. 
4. Place spaghetti squash in a large bowl. Add contents of the skillet, and stir to coat. 
5. Transfer to the baking pan, and smooth out the top. 
6. Sprinkle with Parmesan cheese. Bake until hot and bubbly, about 15 minutes.
7. Makes 4 servings.