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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Colorful entree from TOH. I left out the artichokes because I'm not to fond of them Ingredients:
2 lbs spaghetti squash |
6 ounces boneless skinless chicken breasts, cut into 1/2-inch cubes |
1/2 cup chopped onion |
1/2 cup chopped red pepper |
2 garlic cloves, minced |
1/4 teaspoon dried oregano |
1/4 teaspoon dried basil |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon olive oil |
1 cup fresh baby spinach |
1/2 cup drained artichoke heart |
1/3 cup pitted greek olive, chopped |
2 tablespoons feta cheese, crumbled |
Directions:
1. Cut squash in half lengthwise, discard seeds.
2. Place squash cut side down on a microwave-safe plate.
3. Microwave uncovered on high for 15-18 minutes or until tender.
4. In a skillet, sauté the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink.
5. Stir in the spinach, artichokes and olives and cook until spinach is wilted.
6. When spaghetti squash is cool enough to handle, use a fork to separate strands.
7. Serve chicken mixture over 2 cups of squash.
8. Sprinkle with feta cheese.
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