Mediterranean Style Stuffed Spaghetti Squash

Mediterranean Style Stuffed Spaghetti Squash

Introduction

Mediterranean Style Stuffed Spaghetti Squash is a delicious and healthy dish that brings flavors from the Mediterranean right to your kitchen. This recipe combines roasted spaghetti squash with fresh vegetables and tender chicken, topped with creamy feta cheese. It’s a perfect meal for anyone looking for something healthy and satisfying.

Why Make This Recipe

This recipe is a fantastic way to enjoy a low-carb meal without sacrificing taste. It’s packed with nutrients, vitamins, and minerals from the vegetables and lean protein from the chicken. Plus, it’s simple to make and can be ready in under an hour. Whether you are looking for a weeknight dinner or a dish to impress guests, Mediterranean Style Stuffed Spaghetti Squash is a great choice.

How to Make Mediterranean Style Stuffed Spaghetti Squash

Ingredients:

• 2 medium spaghetti squash
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 boneless, skinless chicken breasts
• 1 cup diced tomatoes
• 2 cups fresh spinach
• 1/2 cup feta cheese, crumbled

Directions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Brush the inside with olive oil and season with salt and pepper. Place the cut side down on a baking sheet and roast for 30-40 minutes, until tender.
3. Meanwhile, in a skillet, cook the chicken over medium heat until browned and cooked through. Remove and let cool, then dice.
4. In the same skillet, add diced tomatoes and spinach. Cook until the spinach is wilted.
5. Combine the diced chicken with the tomato and spinach mixture.
6. Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into strands, mixing it with the chicken and veggie mixture.
7. Fill the spaghetti squash halves with the mixture and top with crumbled feta cheese.
8. Return to the oven and bake for an additional 10 minutes. Serve warm.

How to Serve Mediterranean Style Stuffed Spaghetti Squash

Serve the stuffed spaghetti squash warm as a main dish. You can also add a side salad or some garlic bread to complete the meal. This dish is visually appealing and makes a great centerpiece for any table.

How to Store Mediterranean Style Stuffed Spaghetti Squash

If you have leftovers, place them in an airtight container and store them in the refrigerator for up to 3 days. You can reheat the stuffed squash in the oven or microwave before serving.

Tips to Make Mediterranean Style Stuffed Spaghetti Squash

• Make sure to roast the spaghetti squash until it is tender, as this will enhance the texture and flavor.
• Feel free to add more vegetables like bell peppers or zucchini to the filling for extra nutrition.
• If you want a little heat, consider adding red pepper flakes to the chicken and veggie mixture.

Variation

You can easily customize this recipe by substituting the chicken with turkey or chickpeas for a vegetarian option. You can also try different cheeses like mozzarella or goat cheese for a unique twist.

FAQs

1. Can I make this recipe ahead of time?
Yes, you can prepare the filling ahead of time and store it in the fridge. Just roast the spaghetti squash before serving.

2. How do I know when the spaghetti squash is done roasting?
The spaghetti squash is done when you can easily pierce it with a fork, and the flesh is tender and can be scraped into strands.

3. Can I freeze the stuffed spaghetti squash?
Yes, you can freeze the cooked stuffed squash. Just make sure to wrap it tightly in plastic wrap or foil and place it in a freezer-safe container. It can be stored for up to 2 months.

Mediterranean Style Stuffed Spaghetti Squash

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• Author: krmibk110
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Healthy

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Description

A delicious and healthy dish combining roasted spaghetti squash with fresh vegetables, tender chicken, and creamy feta cheese.

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Ingredients

Scale 1x2x3x

• 2 medium spaghetti squash
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 boneless, skinless chicken breasts
• 1 cup diced tomatoes
• 2 cups fresh spinach
• 1/2 cup feta cheese, crumbled

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Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Brush the inside with olive oil and season with salt and pepper. Place the cut side down on a baking sheet and roast for 30-40 minutes, until tender.
3. Meanwhile, in a skillet, cook the chicken over medium heat until browned and cooked through. Remove and let cool, then dice.
4. In the same skillet, add diced tomatoes and spinach. Cook until the spinach is wilted.
5. Combine the diced chicken with the tomato and spinach mixture.
6. Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into strands, mixing it with the chicken and veggie mixture.
7. Fill the spaghetti squash halves with the mixture and top with crumbled feta cheese.
8. Return to the oven and bake for an additional 10 minutes. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 330
• Sugar: 4g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 20g
• Cholesterol: 60mg

Keywords: stuffed spaghetti squash, Mediterranean, healthy dinner, low-carb meal, chicken recipe