Preheat oven to 350 degrees. Wash the spaghetti squash and place on foil lined cooking sheet, DO NOT CUT YET. This is an old trick taught to me by a friend who got it from her grandmother. It's much easier to deal with spaghetti squash this way. Roll to other side once about halfway through this process. Bake whole for roughly 30 minutes or the insides are soft enough for you to push the skin. Rinse in cool water. You will find it is now much easier to slice and seed the squash with the help of an oven mitt and serrated knife. This can be done on any tough to cut squash.

After slicing (longwise) and seeding the spaghetti squash, use a fork to seperate into the spaghetti strands that gave this squash it's name. Place spaghetti strands in medium mixing bowl. Add two cans drained chicken, using fork to seperate the chunks into shreds. Fold gently with a paddle, you don't want the spaghetti squash to fall apart into a mush. Add pineapple chucks and poppyseed dressing to mixing bowl, folding gently.

Add remaining ingredients to mixing bowl and continue to fold gently throughout.

Serve warm in a bowl.

If you want a sandwich spread instead use crushed pineapple, withhold the chicken and reserve 1/4 cup poppyseed dressing to side. You might want to run through a chopper for a smoother spread.

If you want a dip use crushed pineapple, withhold chicken at your option and run through a blender.

For a fancier setting serve in a small bowl with a fruit and cheese platter and a glass of Cold Duck (moderately dry champagne).

This can also be turned into a vegan friendly meal by simply withhholding the chicken.

Sadly none of this has survived the first three making for a picture :)

I will try and remember to snag one next time BEFORE serving to family.