Spaghetti squash and chicken skillet casserole

3 tb butter or margarine
      1 c  Sliced fresh mushrooms
    1/3 c  Chopped leeks
    1/4 c  Chopped celery
      3 tb Chopped sweet red pepper
      3 tb Finely chopped fresh parsley
      2 c  Cooked spaghetti squash
      4    Boneless chicken breasts,
           -cooked and cut into thin
           -strips
    1/4 c  Crushed seasoned croutons
    1/4 ts Salt
    1/4 ts Seasoned pepper
    1/8 ts garlic powder
           Pinch of dried summer savory
    1/2 c  Sour cream
      2 oz Shredded swiss cheese
           -(1/2 cup)
 
  Melt butter in a large skillet over medium heat. Add mushrooms and next 4
  ingredients. Cook, stirring constantly for 5 mins or until tender.
  
  Add spaghetti squash and next 6 ingredients, cook 4 mins, stirring
  constantly.
  
  Stir in sour cream, cook, stirring constantly, just until thoroughly
  heated. Remove from heat.
  
  Sprinkle with cheese. Cover and let stand for 1 minute.
  
  To bake, prepare mixture according to directions and spoon into a lightly
  greased 1.5 quart casserole dish. Cover and bake at 350 for 20-25 mins.