Greek Spaghetti Squash Recipe

5 2 5
Greek Spaghetti Squash Recipe
Greek Spaghetti Squash Recipe photo by Taste of Home
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Greek Spaghetti Squash Recipe

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5 2 5
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Greek olives and feta cheese lend an ethnic flare to this colorful entree created by our Test Kitchen.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/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. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.) Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Greek Spaghetti Squash in Cooking for 2 Fall 2006, p58

Nutritional Facts

2 cups: 369 calories, 24g fat (5g saturated fat), 51mg cholesterol, 824mg sodium, 19g carbohydrate (4g sugars, 4g fiber), 21g protein.

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  • 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
  1. 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.
  2. 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.
  3. When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.) Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Greek Spaghetti Squash in Cooking for 2 Fall 2006, p58

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Reviews forGreek Spaghetti Squash

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sswimmomm User ID: 867571 228452
Reviewed Jun. 24, 2015

"very tasty my daughter's favorite way to eat spaghetti squash."

MY REVIEW
chand002 User ID: 3610678 208219
Reviewed Dec. 1, 2013

"This was a very good blend of flavors. Also, easy to make!"

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