Greek olives and feta cheese lend an ethnic flare to this colorful entree created by our Test Kitchen.
Greek Spaghetti Squash
Greek Spaghetti Squash
Prep Time
10 min
Cook Time
20 min
Yield
2 servings
Ingredients
- 1 small spaghetti squash (about 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.)
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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