Heat a pan over medium heat with cooking spray, add tomato paste and garlic and saute for just a minute. Be careful not to burn the garlic.

Add tomatoes, crushing with a spoon as you stir them in.

Simmer while you prepare everything else.

Cut off end with stem. Then cut in half long wise and scoop out seeds with an ice cream scooper. (If it's too hard to cut, microwave for three to five minutes first to soften it a bit.)

Spray with olive oil spray and sprinkle with kosher salt and pepper. Place face down on a parchment lined baking sheet. Roast at 425 for about 45 minutes or until tender when you poke it.

OR-- you can just poke it with a knife when it's whole and raw and microwave it for about 8 minutes, or until tender, rotating about half way thru.

If it bothers you that it gets a little watery, pull out the strands of spaghetti squash and sautee them in a pan for a few minutes with some cooking spray.  This also gives you a chance to add more flavor with a clove of garlic and some more salt and pepper if you'd like.  Fresh herbs of course if you're feeling extra fancy.

Bake chicken according to package directions, only pull out 2 minutes early to sprinkle a little mozzarella on top if you want it!

Plate your 200 grams of squash.  Top with chicken, 1/2 cup marinara, a sprinkle of parmesan, and of course some fresh basil if you have it. I HAVE to if I'm not eating a salad. Dinner never looks done to me without something green!