Creamy Chicken and Mushroom Spaghetti Squash

Heat a large skillet over medium-high heat and spray with cooking spray. Add the chicken pieces and cook until golden and cooked through, about 6-8 minutes.

Add the sliced mushrooms to the pan with the chicken and sauté until they release their moisture and become golden, about 4-5 minutes.

In a small saucepan, whisk together the milk and cornstarch until smooth. Add the cream cheese, butter-flavored sprinkles, onion powder, parsley, garlic powder, seasoned salt, and black pepper.

Cook the sauce over medium heat, whisking constantly, until it thickens and the cream cheese is completely melted and smooth, about 3-4 minutes. (Don't let it boil or the sauce might curdle - keep it at a gentle simmer)

Remove the sauce from heat and stir in the chicken and mushroom mixture.

Warm the prepared spaghetti squash if needed, then divide between serving bowls.

Spoon the creamy chicken mixture over the spaghetti squash and top with grated Parmesan cheese if desired.