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1
Cook the squash in a large pot of boiling salted water for 12-14 minutes.
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2
Meanwhile, in a medium bowl combine the 2 tablespoons of oil with the lime and orange juices, ginger, garlic, cumin and chile. Season with salt and pepper, add chicken pieces and toss to coat. Set Aside.
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3
In a small bowl make the Cilantro Cream Sauce; blend the sour cream with the milk, cilantro and lime juice and season with salt and pepper. Set Aside.
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4
Carefully transfer the squash halves to a large bowl and let cool. (You can start on the next step while it is cooling) Using a fork and starting at 1 end of each piece of squash, scrape up and separate the strands. Pat dry with paper towels. Set Aside.
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5
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Saute the onion, garlic and red pepper for one to two minutes. Add the chicken with its marinade and cook, stirring, until chicken is cooked through (4-5 minutes).
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6
Gently toss the chicken and vegetable mixture with the spaghetti squash and place in the empty squash shells for serving or place on plates. If you wish, you can place under broiler for a few minutes to darken the top.
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7
Top with the Cilantro Cream Sauce and sprinkle with the tomatoes.
