Mediterranean Spaghetti Squash

13 ingredients
6 steps

Ingredients

  • 1 spaghetti squash, halved
  • 1 cup water
  • 2 tablespoons olive oil, divided
  • 1 pound chicken tenders, cut into bite-sized pieces
  • 1 sweet onion, chopped
  • 6 cloves garlic, chopped
  • 1 teaspoon hot sauce, or to taste
  • 1 (15 ounce) can artichoke hearts, drained and chopped
  • 1/2 red bell pepper, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1 cup grated Parmesan cheese

Directions

  1. 1
    Preheat oven to 350 degrees F (175 degrees C).
  2. 2
    Place spaghetti squash cut-side down in a baking pan. Pour water around squash.
  3. 3
    Bake in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Scrape out and discard seeds. Scrape flesh into strands with a fork.
  4. 4
    Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 3 minutes per side.
  5. 5
    Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion, garlic, and hot sauce; cook and stir until softened, about 5 minutes. Stir in squash strands, artichoke hearts, and red bell pepper. Season with oregano, basil, and thyme.
  6. 6
    Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.

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