Description
Stuffed Spaghetti Squash with Chicken, Spinach, and Roasted Tomatoes
Ingredients
1 large spaghetti squash, halved and seeds removed
2 tbsp olive oil (divided)
2 cups cherry tomatoes
1 lb chicken breast, sliced
3 cups fresh spinach
2 cloves garlic, minced
1/4 cup crumbled feta cheese
1 tsp Italian seasoning
Salt and black pepper to taste
Directions
Roast the squash: Preheat oven to 400°F (200°C). Drizzle squash halves with 1 tbsp olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30–40 minutes until tender.
Roast the tomatoes: On the same baking sheet, toss cherry tomatoes with 1/2 tbsp olive oil, salt, and Italian seasoning. Roast for 20 minutes until blistered.
Cook the chicken: Heat the remaining olive oil in a skillet over medium heat. Season chicken with salt, pepper, and Italian seasoning. Cook for 6–8 minutes, flipping halfway, until fully cooked. Remove and set aside.
Sauté the spinach: In the same skillet, add garlic and spinach. Sauté for 2–3 minutes until wilted.
Assemble the squash: Use a fork to scrape the spaghetti-like strands from the roasted squash. Leave the strands in the shell. Layer spinach, chicken slices, and roasted tomatoes on top. Sprinkle with crumbled feta cheese.
Serve: Garnish with fresh herbs if desired and serve hot.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2 (1 stuffed squash half per serving)
Calories: 350 kcal per serving
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