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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Step-by-Step Guide
Follow this detailed guide for perfect results. First, carefully halve the spaghetti squash lengthwise; a sharp, sturdy knife and a steady hand are crucial. Scoop out all seeds and stringy pulp. When roasting, placing the halves cut-side down is essential for steaming them in their own moisture, ensuring tender, easy-to-scrape strands. For the chicken, let it rest at room temperature for 10 minutes before grilling for even cooking. While it rests, sauté your garlic just until fragrant to avoid bitterness, then add the spinach and tomatoes. The final 5-minute bake is key to melding the flavors and slightly melting the feta.
Serving Suggestions
This dish is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light lemon vinaigrette. For a heartier meal, serve with a slice of crusty whole-grain bread. To elevate presentation, serve each stuffed half on a large plate, drizzled with a balsamic glaze and an extra sprinkle of fresh herbs. It also makes excellent leftovers for lunch the next day.
How-to Summary
In summary: halve and roast the squash cut-side down at 400°F until tender. Sauté garlic, spinach, and tomatoes. Grill seasoned chicken and slice it. Scrape the squash, mix in the veggie filling, top with chicken and feta, and bake for 5 final minutes. Garnish and serve.
Frequently Asked Questions
Can I use a different type of cheese? Absolutely. Goat cheese, grated Parmesan, or mozzarella are excellent substitutes for feta.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat in the oven at 350°F for best texture, or microwave until hot.
Is there a way to cook the squash faster? Yes. You can microwave the halved and seeded squash, cut-side down in a dish with a little water, for 10-12 minutes. Finish in the oven for a roasted flavor.
Can I make this vegetarian? Definitely. Omit the chicken and add a can of rinsed chickpeas to the veggie sauté or use a plant-based protein alternative.
My squash strands are too wet. How can I fix this? After scraping, you can place the strands in a clean kitchen towel and gently squeeze out excess moisture before stuffing.
Common Mistakes to Avoid
- Not removing all the seeds and pulp, which can become bitter when cooked.
- Overcooking the squash, which makes the strands mushy and difficult to scrape.
- Adding raw chicken to a cold grill; ensure it’s preheated for proper searing.
- Skipping the final 5-minute bake, which is crucial for integrating all the flavors.
- Forgetting to let the grilled chicken rest before slicing, which causes the juices to run out.
Conclusion
This Stuffed Spaghetti Squash is more than just a recipe; it’s a versatile template for a healthy, satisfying, and visually impressive meal. By combining lean protein, vibrant vegetables, and the unique texture of spaghetti squash, it delivers comfort without compromise. Mastering the simple techniques outlined, from perfectly roasting the squash to properly resting the chicken, will ensure a delicious result every time. It’s a perfect dish for a nutritious weeknight dinner or for impressing guests with a low-carb, flavor-packed creation.