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Greek Spaghetti Squash

Greek Spaghetti Squash
Greek olives and feta cheese lend an ethnic flare to this colorful entree created by our Test Kitchen.
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 medium spaghetti squash (2 pounds)
  • 1 boneless skinless chicken breast half (6 ounces), cut into 1/2-inch cubes
  • 1/2 cup chopped onion
  • 1/2 cup chopped sweet 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 marinated artichoke hearts, drained
  • 1/3 cup chopped pitted Greek olives
  • 2 tablespoons crumbled feta cheese

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.
  • Meanwhile, in a skillet, saute 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; cook until
  • spinach is wilted.
  • When squash is cool enough to handle, use a fork to separate strands.
© Taste of Home 2013

2 of 2

Greek Spaghetti Squash (continued)

Directions (continued)

  • Serve chicken mixture over 2 cups of squash; sprinkle with feta
  • cheese. (Save remaining squash for another use.) Yield: 2 servings.
Nutrition Facts: 1 cup chicken mixture with 1 cup squash equals 369 calories, 24 g fat (5 g saturated fat), 51 mg cholesterol, 824 mg sodium, 19 g carbohydrate, 4 g fiber, 21 g protein.
© Taste of Home 2013