Description
A delicious and healthy dish combining roasted spaghetti squash with fresh vegetables, tender chicken, and creamy feta cheese.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- 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.
- Meanwhile, in a skillet, cook the chicken over medium heat until browned and cooked through. Remove and let cool, then dice.
- In the same skillet, add diced tomatoes and spinach. Cook until the spinach is wilted.
- Combine the diced chicken with the tomato and spinach mixture.
- 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.
- Fill the spaghetti squash halves with the mixture and top with crumbled feta cheese.
- 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