Cook the squash as I mentioned in the previous post.
Fork out the squash and add the to a bowl. Add the salt, pepper, cream cheese and 2 tablespoons Parmesan cheese. Mix until combined. Top with the other two tablespoons of Parmesan cheese and the Smart Balance butter.
-Add the olive oil to a hot skillet. Season the chicken with salt and pepper.
-Brown on one side on a medium high heat.
-When you turn the chicken to brown the other side, add on lemon sliced. Cook until the chicken is done.
-When the chicken is done, remove from the pan onto a plate or cutting board.
-Add the butter and garlic. Cook the garlic for 1 to 2 minutes. Zest the other lemon and then squeeze the juice out right into the pan. Simmer until sauce reduces to 1 to 2 tablespoons. Add more butter or lemon juice if you feel you need it.