• Preheat the oven to 350℉

Sauce Mixture

• Place the cream of mushroom soup in a medium mixing bowl.
• Add in the yogurt and Miracle Whip and thoroughly blend together.
• Add in the Romano cheese, garlic powder, onion powder and lemon pepper. Stir until well incorporated. Set aside.

Spaghetti Squash

• Place the squash into the microwave and cook on high for 4 min.
• Remove and cut in half and remove the seeds.

  Place each half of the squash face down into a glass casserole. Microwave on high for an additional 4 -5 min.
• Remove the squash from the microwave and separate the strands of squash with a fork. Transfer the spaghetti squash to a large mixing bowl.
• Sprinkle the Romano cheese, garlic powder and black pepper over the squash. Toss until these ingredients are evenly spread throughout the spaghetti squash. Set the squash aside.
• Vegetables
• Heat the olive oil in a large skillet.
• Add the chopped onion and bell pepper to the skillet and sautee until tender.
• Add the sliced mushrooms to the skillet along with the garlic powder and black pepper and saute until they are tender.
• Add all of the sauteed vegetables to the bowl with the spaghetti squash. Toss until evenly distributed throughout the squash.
• Add the shredded chicken to the squash and vegetables and toss to mix.
• Add all of the sauce mixture to the squash mixture and toss until all of the spaghetti squash, vegetables and chicken are evenly and well coated with the sauce.
• Transfer the squash mixture into a greased 9" x 13" baking pan. Spread it out evenly with a fork and level off the top.
• Evenly spread the cheese mixture over the top. Cover with foil and place in the oven and cook for 30 min.
• Remove from the oven and let it sit for 5 min before serving.
• Left overs refrigerate well. I would not freeze this casserole.