"Skinny" Spaghetti Squash Alfredo with Tomato and Vegetarian Chicken

Recipe adapted from:  http://www.thecomfortofcooking.com/2013/03/skinny-spaghetti-squash-alfredo.html

Ingredients:
1 medium-large spaghetti squash
3 cloves garlic
1 Tbsp butter (I used Earth Balance margarine)
1 1/2 cups milk (I used almond milk)
2 Tbsp flour
1 Tbsp cream cheese
1 cup parmesan cheese (I used shredded)
few shakes red pepper flakes
few shakes italian seasoning
salt to taste
pepper to taste
1 large tomato (or 2 small, or 4 little)
1 package Quorn chicken tenders (or other vegetarian chicken)

Directions:
Roast the squash:
Preheat oven to 375 degrees F. Cut squash in half, and scrape out the seeds and gooey bits. Place sides face down in a baking pan with sides, filled with 1/2-1 inch of water. Roast for 30-45 minutes.

While the squash is roasting:
- Chop the tomatoes into bite sized pieces
- Cook the veg chicken in a frying pan until browned and cooked through
- Make the sauce:
---melt the butter in a saucepan, add garlic and cook for a few minutes.
---add the flour and wisk into a paste
---add the milk and wisk until combined well over medium heat
---once hot, add cream cheese and spices and wisk until combined well
---take off of heat and mix in parmesan cheese

Remove all of the flesh from the squash with a fork - it will be a spaghetti consistency.
In a square baking dish (8x8 or 9x9):
layer squash, some of the sauce and chicken and tomatoes. Then layer with the remaining squash, sauce, tomatoes and chicken. Stir until mixed well and spread evenly in the dish. Top with parmesan cheese, and place under the broiler (low) for up to 5 minutes - until cheese is melted and starts to brown.