Mediterranean Spaghetti Squash Casserole

Directions

• Prepare the Spaghetti Squash: Preheat the oven to 400ºF (204ºC). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 30 to 40 minutes or until tender.
• Shred the Chicken: While the squash is roasting, shred the rotisserie chicken into bite-sized pieces and place them in a large mixing bowl.
• Prepare the Chicken Mixture: Add the hummus, 2 tablespoons of olive oil, lemon juice, and a pinch of salt and pepper to the shredded chicken. Stir to combine and set aside.
• Prepare the Vegetables: If roasting the broccoli, toss it with a little olive oil, salt, and pepper, and roast it on a separate baking sheet for 15 to 20 minutes or until tender.
• Assemble the Casserole: When the squash is done, carefully scrape the flesh with a fork to create spaghetti-like strands. Leave the strands in the squash shells or transfer them to a casserole dish.
• Combine Ingredients: Mix the spaghetti squash strands with the chicken mixture. Add the feta cheese, cherry tomatoes, red bell pepper, and broccoli. Stir gently to combine.
• Final Assembly: If using the squash shells, spoon the mixture back into the shells. Otherwise, spread the mixture evenly in the casserole dish.
• Optional Finishing Touches: Top with additional spices, such as Italian seasoning, garlic powder, paprika, or fresh basil.
• Serve and Enjoy: Serve warm as is or with your favorite additional toppings, and enjoy!