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Mediterranean Spaghetti Squash

Sarah Hartman

"A new twist on spaghetti squash."
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1 h 36 m servings 396 cals
Original recipe yields 4 servings

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place spaghetti squash cut-side down in a baking pan. Pour water around squash.
  3. Bake in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Scrape out and discard seeds. Scrape flesh into strands with a fork.
  4. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 3 minutes per side.
  5. Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion, garlic, and hot sauce; cook and stir until softened, about 5 minutes. Stir in squash strands, artichoke hearts, and red bell pepper. Season with oregano, basil, and thyme.
  6. Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.

Nutrition Facts

Per Serving: 396 calories; 15.9 g fat; 27.3 g carbohydrates; 36.9 g protein; 82 mg cholesterol; 1061 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I am generally scared of squash (lol) but decided to give it a go with this recipe and I am glad I did. The only change I made was to use less cheese to cut a few more calories out. It still h...

I'm always on the lookout for a tasty, healthy dinner recipe, and this one fills the bill! There is no sauce, but the flavors come together, very well. I used 1/2 the recommended amount of hot...

Altered a bit, base of spaghetti squash was delicious, I had sprinkled Parmesan on after breaking it up. I added mushrooms instead of peppers, blended all of the spices with chicken and placed o...