3 tb Butter or Margarine
1 c Sliced fresh mushrooms
1/3 c Chopped leeks
1/4 c Chopped celery
3 tb Chopped sweet red pepper
3 tb Finely chopped fresh parsley
2 c Cooked spaghetti squash
4 Boneless chicken breasts,
-cooked and cut into thin -strips 1/4 c Crushed seasoned croutons
1/4 ts Salt
1/4 ts Seasoned pepper
1/8 ts Garlic powder
Pinch of dried summer savory 1/2 c Sour cream
2 oz Shredded swiss cheese
-(1/2 cup) Melt butter in a large skillet over medium heat. Add mushrooms and next 4 ingredients. Cook, stirring constantly for 5 mins or until tender. Add spaghetti squash and next 6 ingredients, cook 4 mins, stirring constantly. Stir in sour cream, cook, stirring constantly, just until thoroughly heated. Remove from heat. Sprinkle with cheese. Cover and let stand for 1 minute. To bake, prepare mixture according to directions and spoon into a lightly greased 1.5 quart casserole dish. Cover and bake at 350 for 20-25 mins.