Chicken Cardon Bleu Spaghetti Squash

It's been a few months again since I've been able to post.  The move from GA to MS has gotten us way out of our routine.  We are trying to get back into it and trying to start eating healthy again.  We all gained a little weight during this transition but now we are back to where we left off. A total of 236 lbs down for the family.  We have a total of 90lbs left to lose.  A lot closer than when we started.
Anyway, here is our latest new recipe.

Chicken Cardon Bleu Spaghetti Squash

2 spaghetti squash
1 TB olive oil
4 cups cooked and shredded chicken
8 slices deli ham, chopped
1 large onion, diced
Salt to taste
Italian seasoning to taste

Cream Sauce
2 TB butter
1/4 cup all purpose flour
3 cups almond milk
1 cup grated Swiss cheese

Preheat oven to 350 degrees.  Poke holes with a fork or knife.  Place in oven directly on rack and cook for 1 hour.  Let cool for 15-20 minutes. When cool, slice in half long ways and scoop out seeds with a spoon.  Then rake inside of squash with a fork and scoop out into a bowl. Set aside.

Heat pan on medium heat. Place olive oil in pan. Put in onion and ham. Cook approximately 3-4 minutes. Mix in shredded chicken and heat until warm. Mix in spaghetti squash and set aside.

To make cream sauce, put butter in a medium sauce pan and melt. Add flour and mix well. With wire whisk mix in milk slowly making sure to get all lumps out.  Once sauce is smooth, add cheese and continue whisking until cheese is melted. Add to spaghetti squash mixture and mix well. Serve and enjoy. You can add parmesan cheese to each plate after serving - add another 20 cal/serving.

Servings per recipe: 8
Serving size: 1- 1 1/2 cups
Calories per servings: 297