Preheat oven to 400F and coat a casserole dish with cooking spray. 

Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.

Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.

Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes.

Roast for 30 to 40 minutes or until lightly browned on the outside, and fork tender (Time will vary based on the size of the squash).

Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

Place these spaghetti squash strands into a large mixing bowl.

Reduce oven heat to 350F.

Cut the cooked chicken breast into bite size pieces. Add to a large skillet over medium heat.

Drain the cans of rotel and transfer to the chicken in the skillet along with the dairy free cream cheese, nutritional yeast, coconut milk, salt, pepper, ghee and garlic/onion powder. Heat for 5 minutes or until everything is combined.

Transfer the chicken mixture to the spaghetti squash and mix together.  

Pour into a lightly greased 8x11 casserole dish.

Bake on 350F for 30-40 minutes until bubbling and heated through.