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
