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My review
Mediterranean Spaghetti Squash
Sarah Hartman
"A new twist on spaghetti squash."
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Ingredients
1 h 36 m servings 396 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Place spaghetti squash cut-side down in a baking pan. Pour water around squash.
- 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.
- 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.
- 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.
- 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. Full nutrition
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Reviews
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Newest
11/27/2017
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...
6/18/2018
Thank you for an amazing recipe that was easy to make!! I grilled two boneless-skinless chicken breasts after marinating, (lime juice, peanut oil, roasted garlic and soy sauce). I also added z...
2/14/2018
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...