Preheat oven to 375°F. Pierce squash all over with a knife and place in a baking dish filled a ¼-inch deep with water. Bake for 1 hour or until tender.

While squash is baking, place chicken on a greased baking sheet and bake for 15 to 18 minutes or until cooked through.

Heat 2 tablespoons evoo in a large skillet over medium high heat and add leeks and garlic. Sauté for 5 minutes or until softened. Add mushrooms and cook 2 more minutes. Add broth and wine and simmer for 8 to 10 minutes or until slightly reduced. Stir in vegan butter and parsley and add chicken breasts to coat with sauce.

Cut squash in half, remove seeds and use a fork to scrape the flesh into long spaghetti-like strands. Place in a large bowl and toss with remaining 3 tablespoons evoo, parsley, thyme and red pepper flakes. Season to taste with salt and pepper.

Serve spaghetti squash with chicken drizzled with sauce over top.