Preheat oven to 350 degrees F.
Cook and dice chicken into bize-size pieces and set aside. This is a great time to used frozen crock pot chicken too.
Cut each squash in half lengthwise and scoop out flesh, leaving a 1/4-inch shell (careful not to cut through the shell).
Dice the squash that you scooped out.
Add 1 TBSP of coconut oil or olive oil to a large skillet and heat over medium-high heat.
Add onion and garlic and cook for about 5 minutes.
Then add the chopped squash and tomatoes to the skillet and cook for another 5 minutes, until it has softened as well.
Add diced chicken, basil, oregano, and pepper and stir well.
Place the zucchini halves onto a baking sheet lined with parchment paper or foil.
Divide the chicken mixture evenly onto each of the 4 halves.
Bake for 15 minutes.
Remove from oven and top with mozzarella cheese.
Bake for an additional 5 minutes or until the cheese is melted.