Preheat oven to 350F. Bake squash, pierced in several places, on an ungreased baking sheet, about an hour or until it can be easily pierced with a fork. Set aside to cool. Cook onion, celery, mushrooms and pepper in 2 tablespoons stock until soft, about 5 minutes. Add flour and stir 1 minute. Add remaining stock, milk and bay leaf and cook, stirring occasionally, about 20 minutes. Remove bay leaf and add yogurt, parsley and lemon juice. Remove from heat and set aside. Cut the squash in half and remove the seeds. Scrape "spaghetti" into an ungreased casserole dish. Cover with chicken and sauce. Sprinkle with bread crumbs and cheese; bake 30 minutes or until bubbly.

Per serving: Calories: 245 Protein: 35g Carbohydrates: 22g Fat: 2g Sodium: 174mg Cholesterol: 77mg

Adapted from Cooking for Good Health by Gloria Rose Isbn: 0-89529-577-6 Entered by Carolyn Shaw 3-95.