Mediterranean Spaghetti Squash
Recipe information
Recipe Icon - Master recipes
Cooking:
30 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Mediterranean Spaghetti Squash

1. Spaghetti squash, halved - 1
2. Water - 1 cup
3. Olive oil, divided - 2 tablespoons
4. Chicken tenders, cut into bite-sized pieces - 1 pound
5. Sweet onion, chopped - 1
6. Garlic, chopped - 6 cloves
7. Hot sauce, or to taste - 1 teaspoon
8. Artichoke hearts, drained and chopped - 1 (15 ounce) can
9. Red bell pepper, chopped - ½
10. Dried oregano - 1 teaspoon
11. Dried basil - 1 teaspoon
12. Dried thyme - ½ teaspoon
13. Grated Parmesan cheese - 1 cup

How to cook deliciously - Mediterranean Spaghetti Squash

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Place spaghetti squash cut-side down in a baking pan. Pour water around squash.

3. Stage

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. Stage

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. Stage

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. Stage

Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.