Chicken & Spaghetti Squash

(Adapted from Family Circle)

1 large  spaghetti squash (about 4 pounds)

2 tablespoons  olive oil

10 ounces  sliced white mushrooms

3 cloves  garlic, thinly sliced

2 cans  (14.5 ounces each) Italian-seasoned diced tomatoes

3   bonesless, skinless chicken breasts (about 1-1/2 pounds), cut into 1-inch pieces

1/2 teaspoon  salt

1/4 teaspoon  red pepper flakes

1/2 cup  fresh basil leaves

1/2 cup  grated Parmesan cheese

Heat oven to 350 degrees F.

Cut squash in half lengthwise. Scoop out seeds with a spoon and discard. Place squash halves, cut-side down, in a 13 x 9 x 2-inch baking dish and add 1/2 cup water. Cover tightly with foil; bake at 350 degrees F for 50 to 60 minutes, until tender.

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, carefully remove cooked squash from baking dish and shred with a fork into strands. Place in a large bowl. Divide among plates and top with chicken mixture. Sprinkle with cheese and serve.