Print
GREEK SPAGHETTI SQUASH – November 17 – Spinach and Squash Month
I had a Spaghetti Squash and in trying to decide what to do with it I came up with this recipe by using what I had in my kitchen. This recipe is Greek-origin but it is easy to modify to what you have available. If I made this again I might through in a bell pepper or tomatoes. Be creative with this, the base is savory and easily adaptable.
- Prep Time: 10
- Cook Time: 45-55
- Total Time: 55-65
- Yield: 4 servings
- Category: Dinner
- Method: Baked, Stove top
- Cuisine: Greek
Ingredients
- aluminum foil
- 1 medium spaghetti squash
- 2 tablespoons plus 2 tablespoons plus 1 tablespoon olive oil
- 1 teaspoon plus 1/2 teaspoon salt
- 1/2 teaspoon plus 1/2 black pepper
- 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
- 2 cups fresh baby spinach
- 1 cup marinated artichoke hearts, drained
- ½ cup chopped pitted Greek olives
- ½ cup crumbled feta cheese
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Line a baking sheet with aluminum foil.
- Cut the squash in half lengthwise and remove the seeds. Drizzle 2 tablespoons olive oil on the inside of the squash then sprinkle with 1 teaspoon of salt. Place cut side down on baking sheet. Place in the oven for 10 minutes.
- Place the chicken in a bowl and drizzle with 2 tablespoons olive oil. Toss the chicken and then sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper and toss once more.
- 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.
- Place the squash on a wire rack cut side up to let cool for 5 minutes.
- Dice the onion.
- In a skillet over medium heat add 1 tablespoon olive oil, garlic, oregano, basil, 1/2 teaspoon black pepper, and onion. Cook for 1 minute then add the spinach, artichoke hearts, and olives. Cook until the spinach is wilted.
- Meanwhile, dice the chicken into ½ inch pieces and using a fork separate the strands from the squash.
- 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
Notes
You can substitute the chicken thighs for breast meat to reduce calories and fat.
Nutrition
- Serving Size: 2 cups
- Calories: 502
- Sugar: 3.2
- Sodium: 1209.2
- Fat: 29.3
- Saturated Fat: 7.2
- Carbohydrates: 7.6
- Fiber: 1.3
- Protein: 51.3
- Cholesterol: 206
Keywords: Spaghetti squash, Chicken, Greek Spaghetti Squash, Spinach and Squash Month