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.