Mediterranean Spaghetti Squash

4.5
(16)
13 Reviews
12 Photos

A new twist on spaghetti squash.

Submitted by Sarah Hartman
Published on April 4, 2019
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Prep Time:
30 mins
Cook Time:
1 hr 1 mins
Additional Time:
5 mins
Total Time:
1 hr 36 mins
Servings:
4
Yield:
4 servings
Jump to Nutrition Facts

Ingredients

  • 1 spaghetti squash, halved

  • 1 cup water

  • 2 tablespoons olive oil, divided

  • 1 pound chicken tenders, cut into bite-sized pieces

  • 1 sweet onion, chopped

  • 6 cloves garlic, chopped

  • 1 teaspoon hot sauce, or to taste

  • 1 (15 ounce) can artichoke hearts, drained and chopped

  • ½ red bell pepper, chopped

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • ½ teaspoon dried thyme

  • 1 cup grated Parmesan cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place spaghetti squash cut-side down in a baking pan. Pour water around squash.

  3. Bake in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Scrape out and discard seeds. Scrape flesh into strands with a fork.

  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 3 minutes per side.

  5. Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion, garlic, and hot sauce; cook and stir until softened, about 5 minutes. Stir in squash strands, artichoke hearts, and red bell pepper. Season with oregano, basil, and thyme.

  6. Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.

Nutrition Facts (per serving)

396 Calories
16g Fat
27g Carbs
37g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 396
% Daily Value *
Total Fat 16g 20%
Saturated Fat 5g 27%
Cholesterol 82mg 27%
Sodium 1061mg 46%
Total Carbohydrate 27g 10%
Dietary Fiber 6g 20%
Total Sugars 3g
Protein 37g 74%
Vitamin C 42mg 46%
Calcium 295mg 23%
Iron 2mg 12%
Potassium 478mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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