Spaghetti Squash Pasta

Ingredients:
1 medium spaghetti squash
1 chicken breast, diced and cooked
1 teaspoon of minced garlic
3 tablespoons of butter
1/2 diced onion
1 red pepper, diced
1 cup sliced mushrooms
1 can diced tomatoes (with oregano, basil, garlic, if available)
Sea Salt to taste
Pepper to taste

Directions:
Heat oven to 350 degrees
Cut squash in half lengthwise and remove seeds.
Lay squash face-down on a lightly greased metal cookie sheet.
Bake for 40 minutes, making sure squash is soft enough to poke a knife through without much resistance.
While squash is in oven heat 2 tablespoons of butter or olive oil in a pan and cook chicken. Set aside.
In the same pan add the remaining tablespoon of butter or olive oil and sauté garlic and onions until tender.
Add mushrooms and saute' until tender.
Add diced tomatoes and simmer at low-to medium heat until some of the liquid is absorbed to your desired consistency(about 5 minutes).
Add salt and pepper to taste.

To pull apart the squash:
Once the squash has cooled a bit take a fork and scrape at it in a length-wise motion. It should just fall out in a pasta-like form.
Serve with vegetable sauce over top of noodles.