Description
Stuffed Spaghetti Squash with Grilled Chicken and Veggies
Ingredients
1 medium spaghetti squash (halved and seeds removed)
2 chicken breasts (grilled and sliced)
1 cup cherry tomatoes (halved)
2 cups fresh spinach
1/4 cup crumbled feta cheese
2 tbsp olive oil
2 garlic cloves (minced)
1/2 tsp dried oregano
Salt & pepper to taste
Fresh rosemary or thyme for garnish
Directions
Roast the Squash: Preheat oven to 400°F (200°C). Brush spaghetti squash halves with 1 tbsp olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-35 minutes until tender.
Cook the Veggies: In a skillet, heat 1 tbsp olive oil over medium heat. Sauté garlic for 1 minute. Add spinach and cherry tomatoes, cooking until spinach wilts and tomatoes soften (about 3 minutes). Season with oregano, salt, and pepper.
Grill the Chicken: Season chicken breasts with salt and pepper, then grill for 4-5 minutes per side until cooked through. Slice into strips.
Assemble the Squash: Use a fork to scrape the spaghetti-like strands inside the squash halves. Mix lightly and top with sautéed veggies and grilled chicken. Sprinkle feta cheese on top.
Finish in the Oven: Place the stuffed squash back in the oven for 5 minutes to warm through and melt the cheese. Garnish with fresh rosemary or thyme before serving.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2
Calories: 340 kcal per serving
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