Greek Spaghetti Squash
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings.
Greek olives and feta cheese lend an ethnic flare to this colorful entree created by our Test Kitchen.
Ingredients
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1 small spaghetti squash (about 2 pounds)
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1 boneless skinless chicken breast half (6 ounces), cut into 1/2-inch cubes
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1/2 cup chopped onion
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1/2 cup chopped sweet red pepper
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2 garlic cloves, minced
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1/4 teaspoon dried oregano
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1/4 teaspoon dried basil
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1/8 teaspoon salt
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1/8 teaspoon pepper
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1 tablespoon olive oil
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1 cup fresh baby spinach
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1/2 cup marinated artichoke hearts, drained
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1/3 cup chopped pitted Greek olives
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2 tablespoons crumbled feta cheese
Directions
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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.
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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.
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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.)
Nutrition Facts
1 cup chicken mixture with 1 cup squash: 390 calories, 23g fat (5g saturated fat), 51mg cholesterol, 924mg sodium, 26g carbohydrate (8g sugars, 8g fiber), 22g protein.
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