4 leeks, white and light green parts only, sliced and cleaned
3 cloves garlic, chopped
1 cup sliced cremini mushrooms
11/2 cup chicken broth
1/4 cup white wine
3 tablespoon margarine
1/4 cup chopped parsley
3 tablespoon chopped thyme
1/2 teaspoon red pepper flakes
freshly ground black pepper
Preheat oven to 375 F. Pierce squash all over with a knife and place in a baking dish filled a ¼-inch deep with water. Bake for 1 hour or until tender.
While squash is baking, place chicken on a greased baking sheet and bake for 15 to 18 minutes or until cooked through.
Heat 2 tablespoons olive oil in a large skillet over medium high heat and add leeks and garlic. Sauté for 5 minutes or until softened. Add mushrooms and cook 2 more minutes. Add broth and wine and simmer for 8 to 10 minutes or until slightly reduced. Stir in margarine and parsley and add chicken breasts to coat with sauce.
Cut squash in half, remove seeds and use a fork to scrape the flesh into long spaghetti-like strands. Place in a large bowl and toss with remaining 3 tablespoons olive oil, parsley, thyme and red pepper flakes. Season to taste with salt and pepper.
Serve spaghetti squash with chicken drizzled with sauce over top.