In a dutch oven or steamer, begin by fully steaming the spaghetti squash. Once it is steamed, scrape out the seeds with a fork.
Then, use a fork to scrape out the remaining spaghetti squash and set aside. The squash can also be cooked in a microwave or pressure cooker.
Next in a large skillet or large stockpot, warm up the cream cheese along with the milk and stir until a sauce is formed.
Next, add in the shredded spaghetti squash and the cooked and shredded chicken. Mix this well with the white sauce. Then, add in garlic salt to taste. I typically start with a teaspoon and work from there. At this point, you can also add fresh crushed garlic as well if desired.
Serve with parsley garnished on top.
Additional Options: You could also add mushroom, peas, tomatoes or a variety of veggies to this as well.