Description
Savor the flavors of the Mediterranean with this delightful Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese. Each forkful is a perfect blend of tender spaghetti squash, juicy chicken, and vibrant veggies, topped with creamy feta cheese. This dish not only satisfies your cravings but also packs a nutritional punch, making it an ideal choice for a health-conscious meal.
Whether you’re looking for a light dinner option or a satisfying lunch, this recipe combines taste and health without compromising on flavor. Its colorful presentation and robust ingredients make it a must-try for any food lover looking to spice up their meal routine.
Ingredients
Spaghetti Squash:
2 medium spaghetti squash
2 tablespoons olive oil
Salt and pepper
Chicken:
2 tablespoons olive oil
1 lb skinless boneless chicken thighs or breasts
½ teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
Veggies:
10 oz fresh spinach
4 cloves garlic, minced
6 oz cherry tomatoes, halved
6 oz crumbled feta cheese
Fresh thyme
Instructions
How to Roast Spaghetti Squash:
Preheat oven to 400 Fahrenheit. Line a baking sheet with parchment paper.
Cut the squash in half, scrape out the seeds and fiber. Drizzle olive oil and season with salt and pepper. Place cut side down on the baking sheet.
Bake for 30-40 minutes until tender.
Cook Chicken:
In a skillet, heat olive oil and cook chicken with paprika, oregano, salt, and pepper until thoroughly cooked. Slice thinly.
Make Veggie Mixture:
In the same skillet, add spinach, tomatoes, and garlic. Cook until spinach wilts. Stir in feta cheese and season.
Assemble:
Stuff the roasted squash halves with veggie mixture, top with sliced chicken, and garnish with fresh thyme.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 350 kcal