Greek Spaghetti Squash
photo by Mama Mona
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 2 lbs spaghetti squash
- 6 ounces boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped red pepper
- 2 garlic cloves, minced
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried basil
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 tablespoon olive oil
- 1 cup fresh Baby Spinach
- 1⁄2 cup drained artichoke heart
- 1⁄3 cup pitted Greek olive, chopped
- 2 tablespoons feta cheese, crumbled
directions
- Cut squash in half lengthwise, discard seeds.
- Place squash cut side down on a microwave-safe plate.
- Microwave uncovered on high for 15-18 minutes or until tender.
- In a skillet, sauté the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink.
- Stir in the spinach, artichokes and olives and cook until spinach is wilted.
- When spaghetti squash is cool enough to handle, use a fork to separate strands.
- Serve chicken mixture over 2 cups of squash.
- Sprinkle with feta cheese.
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Reviews
-
We really love this. I have now fixed it multiple times and have found that the ingredient quantities are quite flexible, although I always double the chicken to increase the protein count. One time we were short on the spaghetti squash and that was sad; better more than less we decided. I also have fixed the squash a day ahead and reheated it at serving time.
RECIPE SUBMITTED BY
I am deaf and love to cook. I like to experiment and try new meals. I just got a new puppy named Bailey who is a Shitzu and is going to be trained as a hearing dog.