GREEK SPAGHETTI SQUASH – November 17 – Spinach and Squash Month

Serves 4


  • 1 medium spaghetti squash
  • Olive oil
  • Salt
  • 1 pound boneless skinless chicken thighs
  • 1 pound boneless skinless chicken breast
  • 1 red onion, cut into quarters
  • 4 garlic cloves, minced
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • ½ teaspoon black pepper
  • 2 cups fresh baby spinach
  • 1 cup marinated artichoke hearts, drained
  • ½ cup chopped pitted Greek olives
  • ½ cup crumbled feta cheese


  1. Preheat oven to 400 degrees Fahrenheit.  
  2. Cut the squash in half lengthwise and remove the seeds.  Drizzle olive oil on the inside of the squash and sprinkle with a bit of salt.  Place cut side down on a baking sheet lined with aluminum foil.  Place in the oven for 10 minutes.  
  3. Place the chicken in a bowl and drizzle olive oil.  Toss the chicken and then sprinkle a little salt and pepper over and toss once more.
  4. Remove the squash from the oven and place the chicken and onion around the squash and place back in the oven for 30-35 more minutes, until the chicken is done.  
  5. Place the squash on a wire rack cut side up to let cool for 5 minutes.
  6. Dice the onion.
  7. In a skillet over medium heat add 1 tablespoon olive oil, garlic, oregano, basil, black pepper, and onion.  Cook for 1 minute then add the spinach, artichoke hearts, and olives.  Cook until the spinach is wilted.
  8. Meanwhile, dice the chicken into ½ inch pieces.  Using a fork separate the strands from the squash.  
  9. Place 1 – 1 ½ cups squash on each plate, then divide the sauce and put on top of the squash.  Top with the chicken and feta cheese

Tomorrow: National Vichyssoise Day

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