Spaghetti Squash Skillet

1 spaghetti squash
1 can (14.5 oz) diced tomatoes, undrained
1/2 tsp garlic powder
1/2 tsp Italian seasoning
2 tbl pesto or (chopped garlic and basil)
1/4 c bread crumbs
1/4 c shredded Parmesan cheese
mushrooms, sliced
onion, chopped
garlic, minced
1/2 c broth (chicken or veggie)
chicken cut up into small pieces (optional)

Cut squash in half lengthwise, discard seeds. Cook in the microwave for 14-16 minutes, or in the oven on 350 for 30-40 minutes, until tender.
Use blender to combine tomatoes, pesto, garlic, powder, Italian seasoning.
In skillet, cook chicken, if you remembered to unthaw it, in a little olive oil . Add mushrooms, onion, and garlic and saute until tender. Add the tomato blend and broth. Simmer for 5 minutes or until you are done forking out the strands of spaghetti squash. Stir in the bread crumbs and Parmesan cheese. Add squash. Mix it all up and serve. I like to sprinkle a little more Parmesan cheese on top of each serving and have it with some bread and salad. Makes 5 good servings, or dinner and lunch for two people.