Sun-Dried Tomato, Mozzarella & Chicken-Stuffed Spaghetti Squash

Preheat oven to 450°F.

Place squash halves, cut-side down, in a microwave-safe dish. Add 1/4 cup water. Microwave on High until the squash is tender, 10 to 15 minutes. (Alternatively, place the squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.) When cool enough to handle, use a fork to scrape the squash flesh from the shells into a medium bowl; set aside. Place the squash shells, cut-side up, on a rimmed baking sheet.

Heat sun-dried tomato oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add garlic and cook, stirring, for 1 minute. Add chicken, basil, pepper, salt and crushed red pepper. Cook, stirring, until the chicken is just cooked through, about 5 minutes. Remove from heat and stir in the reserved squash flesh, sun-dried tomatoes, 1/2 cup mozzarella and Parmesan.

Fill the squash shells with the chicken mixture. Top with the remaining 1/2 cup mozzarella. Bake until browned and heated through, about 10 minutes.