Description
Delicious Mediterranean-inspired chicken-stuffed spaghetti squash boats with feta cheese, olives, and fresh herbs for a healthy, low-carb meal.
Ingredients
Scale
- 2 medium spaghetti squash
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds.
- Brush the inside of each squash half with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes until tender.
- While squash is roasting, heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken and cook until no longer pink, about 6-7 minutes.
- Add bell pepper, onion, and garlic to the skillet. Sauté for 3-4 minutes until vegetables begin to soften.
- Stir in cherry tomatoes, olives, oregano, and red pepper flakes. Cook for another 2-3 minutes until tomatoes start to release their juices.
- When squash is done, use a fork to scrape the inside to create spaghetti-like strands, leaving about 1/4 inch of squash flesh attached to the skin.
- Add half of the squash strands to the chicken mixture and stir to combine. Mix in half of the feta cheese and the lemon juice.
- Fill each squash shell with the chicken mixture. Top with remaining feta cheese.
- Return to oven and bake for 10 minutes until heated through and cheese begins to brown.
- Garnish with fresh parsley before serving.
Notes
- Pros:
- Perfect low-carb alternative to pasta
- Rich in protein and vegetables
- Versatile – can be made vegetarian with chickpeas
- Components can be prepared ahead of time
- Cons:
- Requires longer cooking time than traditional pasta dishes
- May not satisfy serious pasta lovers
- Spaghetti squash can be challenging to cut when raw
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 squash boat
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: spaghetti squash boats, mediterranean chicken, low-carb dinner, healthy meal, gluten-free recipe, high-protein
