Squash: Cut squash in half lengthwise. Remove seeds and membranes. Place cut side down in a baking dish with a little water. Cover with plastic wrap, and microwave 10 minutes.
Stuffing: Heat oil in a frying pan or wok over medium-high heat. Add chicken and cook, stirring, until meat is no longer pink. Remove chicken with a slotted spoon and set aside. Add onion, bell pepper, and tomatoes; cook, stirring, for 3-5 minutes. Add Cornet Bay Sesame Ginger Sauce and bring to a slow boil. Return chicken to pan and reduce heat and simmer until heated through.
Place squash in individual bowls and fill with chicken mixture. Top with yogurt if desired. (You may want to use a spoon to make sure you can eat the squash without tearing.)
*Also works well with beef or pork. (Leftover poultry or meat can be used; add after the sauce has been added and heat through).