Joy to the Food

0 Preheat oven to 400 degrees. Slice the [wprm-ingredient text="2 small spaghetti squash" uid="0"] in half lengthwise and remove the seeds. Poke the outside of the spaghetti squash several times, at least 1” deep. Drizzle or spray the flesh with 1 of the [wprm-ingredient text="3 tbsp avocado oil" uid="1"] and season with [wprm-ingredient text="salt & pepper" uid="6"]. Place flesh side down on a large baking sheet. Bake for 15-25 minutes. You'll know the squash is done when the flesh is tender and can easily be scraped with a fork.
1 Heat 1 tbsp of oil in a skillet over medium heat. Add the chopped [wprm-ingredient text="1 medium white onion" uid="2"]and saute for 2-3 minutes; add the [wprm-ingredient text="1/2 tsp garlic powder" uid="3"], and additional 1/4 tsp salt, and pepper and stir to coat. Continue to cook till the onions are soft.
2 Add the [wprm-ingredient text="3/4 cup chicken bone broth" uid="4"] and [wprm-ingredient text="1 5.2 OZ Boursin fine herb cheese" uid="5"] and stir till you have a smooth sauce. Cook for 5 minutes or so until it’s bubbly and slightly thickened. Then, stir in the [wprm-ingredient text="2 cups rotisserie chicken" uid="7"] (shredded) and cook for an additional 1-2 minutes. 
3 In a small bowl, mix the remaining 1 tablespoon of oil with [wprm-ingredient text="1/4 cup panko bread crumbs" uid="8"] and [wprm-ingredient text="1/4 cup parmesan" uid="9"]. Set aside.
4 Once the squash is done, use a fork to scrape the flesh into strands and add them to the skillet with the chicken mixture. Stir to combine, then fill the empty squash shells with the mixture. Top with the breadcrumb mixture and broil on high for a few minutes until the top is golden and the cheese melts. Watch closely to prevent burning.