1 spaghetti squash (about 3 lb.)
1 tbsp. unsalted butter
1 med. size yellow onion, chopped fine
1/8 tsp. black pepper
3 tbsp. flour
1 med. size stalk of celery, sliced thin
2 c. low sodium chicken broth
1 c. skim milk
2 tbsp. sour cream
1 bay leaf
2 tbsp. minced parsley
1 tbsp. lemon juice
2 c. cubed cooked chicken or turkey meat
2 tbsp. fine dry bread crumbs

Preheat oven to 350 degrees. Slash squash in several places with a small knife. Place squash on an ungreased baking dish. Bake 1 hour or until it can be pierced easily with a fork. Cool for 15 minutes.

Meanwhile, in a heavy saucepan, melt butter over moderate heat, add the onion, celery and pepper, cook until onion is soft, about 5 minutes. Slowly add flour to vegetables, stir, add chicken broth, milk, and bay leaf. Cook about 20 minutes, stirring occasionally. Discard bay leaf, stir in sour cream, parsley and lemon juice. Remove from heat.

Halve spaghetti squash, remove seeds. Scrape the flesh into ungreased 1 1/2 quart casserole, smoothing into an even layer. Cover with chicken, then the sauce, top with bread crumbs. Bake uncovered for 30 minutes or until bubbly. Serve with green beans and cherry tomatoes. Serves 4.