Thursday, June 1, 2017

Spaghetti Squash with Chicken, Sundried Tomatoes and Artichokes

What I love about spaghetti squash is that it's so flavorful and filling for very few calories or carbs and it works as a great base for sauces. This chicken topping has a wonderful balance of sweet tomatoes and salty olives and feta. Pair this with a glass of sparkling white wine and you're set. This will quickly become one of your favorite go-to meals!


1. Preheat oven to 425. Line a large baking sheet with foil and coat with cooking spray. Halve the spaghetti squash and scoop out any seeds; drizzle with olive oil, season with salt and pepper and lay cut side down on the baking sheet. Roast for 35 minutes.




2. Meanwhile, heat olive oil in a large skillet. Add onion and garlic and cook for 3 minutes, stirring often.


3. Add chicken and cook until no longer pink, about 5 minutes. Add the remaining ingredients (except feta) and cook for 5 minutes longer, or until the chicken is completely cooked through.




4. Shred the roasted spaghetti squash flesh with a fork and scoop into 4 serving bowls. Top with the chicken mixture and sprinkle with feta.





Spaghetti Squash with Chicken, Sundried Tomatoes and Artichokes
Serves 4

All you need:
2 small (or 1 large) spaghetti squash
Olive oil, for drizzling
Salt and pepper, to taste

2 tablespoons olive oil
1 small red onion, diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breast, diced
1/2 cup white wine
1 can quartered artichoke hearts, drained
1 jar julienned sundried tomatoes packed in olive oil, drained
1/2 cup pitted green olives, halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper

4 oz. crumbled feta cheese, for garnish

All you do:
1. Preheat oven to 425. Line a large baking sheet with foil and coat with cooking spray. Halve the spaghetti squash and scoop out any seeds; drizzle with olive oil, season with salt and pepper and lay cut side down on the baking sheet. Roast for 35 minutes.
2. Meanwhile, heat olive oil in a large skillet. Add onion and garlic and cook for 3 minutes, stirring often.
3. Add chicken and cook until no longer pink, about 5 minutes. Add the remaining ingredients (except feta) and cook for 5 minutes longer, or until the chicken is completely cooked through.
4. Shred the roasted spaghetti squash flesh with a fork and scoop into 4 serving bowls. Top with the chicken mixture and sprinkle with feta.

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