Italian Chicken Stuffed Baked Squash

Makes 3 full squash/6 halves
3 large yellow squash, cut in half
1/2 pound chicken tenders or breasts, cut into tiny cubes
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 small onion, diced
2 cloves of garlic, minced or grated
1 1/2 tablespoons tomato paste
1 teaspoon Italian seasoning mix (mine included marjoram, thyme, rosemary, savory, basil and sage)
2 tomatoes, diced
1/2 cup Italian breadcrumbs
5-6 tablespoons shredded mozzarella cheese
3 tablespoons water
Basil for garnish
Preheat oven to 375F. Cut the squash in half lengthwise and with a spoon, carefully remove the seeds/flesh to create a boat-type vessel. Set aside.
Season all pieces of the chicken with salt and pepper. In a nonstick skillet over medium-high, heat the oil and cook the chicken until just no longer pink and add the onions. Saute for 5 minutes, until the onions start to soften, then add in the garlic. Cook and stir constantly for 1 minute, then stir in the tomato paste until fully incorporated. Stir in the Italian seasoning and the diced tomatoes and cook until the tomatoes are hot, about 2-3 minutes.
Remove from heat and stir in the breadcrumbs and 2 tablespoons of shredded mozzarella cheese until fully combined. Stuff squash boats with chicken mixture, place in oven-proof dish and top with remaining cheese. Add 3 tablespoons water to the dish, cover with foil and bake 15-18 minutes. Remove foil and bake another 5-8 or until cheese is fully melted and squash are tender. Garnish with basil, if desired.