Greek Spaghetti Squash

Name: Greek Spaghetti Squash
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

14 ingredients

8 steps

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

1

Cut squash in half lengthwise, discard seeds.
2

Place squash cut side down on a microwave-safe plate.
3

Microwave uncovered on high for 15-18 minutes or until tender.
4

In a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink.
5

Stir in the spinach, artichokes and olives and cook until spinach is wilted.
6

When spaghetti squash is cool enough to handle, use a fork to separate strands.
7

Serve chicken mixture over 2 cups of squash.
8

Sprinkle with feta cheese.