Alfredo Spaghetti Squash Casserole

Roast spaghetti squash at 350 degrees Fahrenheit for 30-40 minutes. While it’s roasting, shred either 2 cooked chicken breasts or one rotisserie chicken. When the squash is done, shred it up and mix in a large bowl with the shredded chicken, 2 cups steamed and chopped broccoli, and some salt and pepper. Add in 1 1/2 cups of Alfredo sauce (store-bought or homemade Cauliflower Alfredo) and combine well. Add the mixture to your casserole dish and top with a layer of organic bread crumbs and a little bit of Parmesan cheese. Broil until golden (about 2-4 minutes) then serve while it’s nice and hot.