1 spaghetti squash (about 4 pounds)
1/2 cup water
2 tablespoons olive oil (or butter flavored non-stick cooking spray)
10 ounces sliced white mushrooms
1 1/2 teaspoon minced garlic
2 cans (14.5 ounces each) Italian-seasoned diced tomatoes
3 boneless, skinless chicken breasts (about 1-1/2 pounds), cut into 1-inch pieces
1/2 teaspoon salt (or garlic salt)
1/4 teaspoon red pepper flakes
2 tablespoons dried basil
1/2 cup grated Parmesan cheese

Cut squash in half from top (stem) to bottom and scoop out seeds. Set one half of squash in a bowl with scooped side up. Pour water in scooped hollow and return remaining half of squash on top (so it looks like a whole squash again). Microwave on high for 10 to 15 minutes or until outer surface is slightly spongy to touch. Pour out remaining water and scoop out flesh with fork.

While squash is baking, make sauce. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and garlic; saute 5 minutes, stirring often. Stir in tomatoes, chicken, salt and red pepper flakes. Cook 6 minutes, uncovered, over medium heat, stirring, until chicken reaches 160 degrees F on an instant-read thermometer. Tear basil into bite-size pieces; stir into sauce.

To serve, divide squash among plates and top with chicken mixture. Sprinkle with cheese and serve. - Serves 6