How to prepare:
Preheat oven to 375 F.
Prick spaghetti squash all over with a skewer.
Place spaghetti squash in a pan and bake for 1 hour.
When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated
knife.
Scoop out the seeds, then shred pulp into spaghetti-like strands.
Keep warm.
Cut leek in half lengthwise and rinse thoroughly in a sink full of water, making sure
to remove all dirt.
Drain and cut leek into strips about 3 inches long and 1/2 inch wide, including 2
inches of the green part and the center tender leaves.
Heat a large, heavy skillet over medium heat. Gently the leeks, stirring often, until
leeks begin to brown and caramelize.
Add garlic and cook 1 minute.
Stir in flour and cook 2 minutes.
Carefully pour in wine.
Stir and cook 2 minutes, then add chicken broth.
Bring to a simmer.
Add chicken, thyme, sage, salt, pepper, and cream.
Gently simmer until chicken is cooked through and sauce thickens, about 5 to 8
minutes.
Add tomatoes, black olives, and Parmesan cheese and cook only until heated
through.
Serve over cooked spaghetti squash and sprinkle with chopped parsley.