1. Cut squash in half and remove seeds. Place upside down in a shallow glass pan with a ¼ cup of water. Cover with plastic wrap and microwave on high for 5 minutes. Let stand another 5 minutes. Continue cooking until soft and flesh pulls away from rind with a fork.
Spray a skillet with non-stick cooking spray. Sauté garlic for 1 minute then add chicken breasts. Season chicken with salt and pepper to taste. Brown each side of the chicken.
3. Once chicken is brown on both sides, reduce heat to simmer and add tomato sauce. Cover skillet and cook chicken on low heat until done, about 20 minutes.
Sprinkle parmesean, parsley and basil over chicken.
Scrape squash from the rind and serve chicken on top. Spoon extra sauce over if desired.
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