Why You’ll Love This Recipe
- Healthy and Nutritious: Packed with lean protein from chicken, fiber-rich vegetables, and low-carb spaghetti squash, this dish is both wholesome and delicious.
- Gluten-Free and Low-Carb: Ideal for those following gluten-free or low-carbohydrate diets without compromising on taste.
- Simple Preparation: With straightforward steps and readily available ingredients, this recipe is suitable for both weeknight dinners and special occasions.
Ingredients
- 2 medium spaghetti squashes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 pound skinless boneless chicken thighs or breasts
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 10 ounces fresh spinach (or frozen spinach, thawed and well-drained)
- 4 cloves garlic, minced
- 6 ounces cherry tomatoes, halved
- 6 ounces crumbled feta cheese
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Roast the Spaghetti Squash:
- Preheat the oven to 400°F (200°C).
- Carefully slice each spaghetti squash in half lengthwise and scoop out the seeds. (Tip: To make slicing easier, microwave the whole squash for 5-10 minutes after making several large slits in it.)
- Brush the cut sides with olive oil and season with salt and pepper.
- Place the squash halves cut side down on a baking sheet and roast for about 40 minutes, or until tender.
- Prepare the Filling:
- While the squash is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Season the chicken with smoked paprika, dried oregano, salt, and pepper.
- Cook the chicken in the skillet until fully cooked through, about 6-8 minutes per side. Once done, remove from the skillet and set aside.
- In the same skillet, add minced garlic and sauté until fragrant.
- Add spinach and cherry tomatoes; cook until the spinach is wilted and the tomatoes are softened.
- Return the cooked chicken to the skillet and stir to combine.
- Assemble the Dish:
- Once the spaghetti squash is roasted, use a fork to scrape the flesh into spaghetti-like strands, leaving them inside the squash shells.
- Divide the chicken and vegetable mixture evenly among the squash halves, mixing gently with the squash strands.
- Top each filled squash half with crumbled feta cheese.
- Serve:
- Serve the stuffed squash halves warm, garnished with additional fresh herbs if desired.
Servings and Timing
- Servings: This recipe yields 4 servings.
- Preparation Time: Approximately 20 minutes.
- Cooking Time: About 40 minutes for roasting the squash, plus additional time for preparing the filling.
Variations
- Protein Alternatives: Substitute chicken with turkey, shrimp, or chickpeas for a different protein source.
- Cheese Options: Replace feta with goat cheese or mozzarella to alter the flavor profile.
- Additional Vegetables: Incorporate bell peppers, mushrooms, or zucchini to enhance the vegetable content.
Storage/Reheating
- Storage: Refrigerate leftover stuffed squash halves in an airtight container for up to 4 days.
- Reheating: Reheat in a preheated oven at 350°F (175°C) for about 30 minutes, or until warmed through. Alternatively, microwave on medium power until heated.
FAQs
1. Can I prepare the spaghetti squash in advance?
Yes, you can roast the spaghetti squash ahead of time and store the strands in an airtight container in the refrigerator for up to 2 days. When ready to use, reheat gently before assembling the dish.
2. Is it possible to make this recipe dairy-free?
Absolutely! Substitute the feta cheese with a dairy-free alternative to make the dish suitable for a dairy-free diet.
3. Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used. Ensure it is fully thawed and excess moisture is squeezed out before adding it to the skillet.
4. What can I serve alongside this dish?
This stuffed spaghetti squash is a complete meal on its own, but you can serve it with a side salad or crusty bread if desired.
5. How do I select a ripe spaghetti squash?
Look for a firm squash with a uniform yellow color and no soft spots or blemishes. It should feel heavy for its size.
6. Can I freeze the leftovers?
It’s not recommended to freeze this dish, as the texture of the spaghetti squash and vegetables may become watery upon thawing.
7. How can I make this dish vegetarian?
Omit the chicken and increase the amount of vegetables or add plant-based protein sources like chickpeas or tofu.
Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Gluten Free
Description
A Mediterranean-inspired dish featuring roasted spaghetti squash filled with tender chicken, sautéed spinach, cherry tomatoes, and tangy feta cheese. This healthy, gluten-free, and low-carb recipe is perfect for a nutritious weeknight dinner or a satisfying meal prep option.
Ingredients
- 2 medium spaghetti squashes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 pound skinless boneless chicken thighs or breasts
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 10 ounces fresh spinach (or thawed, well-drained frozen spinach)
- 4 cloves garlic, minced
- 6 ounces cherry tomatoes, halved
- 6 ounces crumbled feta cheese
Instructions
- Roast the Spaghetti Squash:
- Preheat the oven to 400°F (200°C).
- Halve each spaghetti squash lengthwise and remove seeds. Brush cut sides with olive oil, season with salt and pepper, and place cut side down on a baking sheet.
- Roast for about 40 minutes, or until tender.
- Prepare the Filling:
- Heat olive oil in a skillet over medium heat. Season chicken with smoked paprika, oregano, salt, and pepper. Cook until fully cooked (6–8 minutes per side), then set aside.
- In the same skillet, sauté minced garlic until fragrant. Add spinach and cherry tomatoes; cook until spinach wilts and tomatoes soften. Return cooked chicken to the skillet and combine.
- Assemble the Dish:
- Scrape roasted spaghetti squash into strands while keeping them in their shells.
- Divide the chicken and vegetable mixture among the squash halves, mixing gently with the squash strands. Top with crumbled feta cheese.
- Serve:
- Serve warm, garnished with fresh herbs if desired.
Notes
- To make slicing squash easier, microwave for 5–10 minutes before cutting.
- Use goat cheese or mozzarella as a feta substitute.
- Replace chicken with shrimp, turkey, or plant-based proteins for variation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
