Description
Spaghetti squash is given a Mediterranean twist in this Mediterranean Spaghetti Squash Bowl with chicken, spinach, feta cheese, and a red wine vinaigrette.
Ingredients
Scale
- 1 large spaghetti squash, cut in half and seeds removed
- 1 pound boneless, skinless chicken breasts, cubed
- 1 tablespoon avocado oil
- 2 cups spinach, chopped
- 2 teaspoons minced garlic
- 1/2 teaspoon oregano
- 1/2 teaspoon rosemary
- 1/2 cup crumbled feta, preferably the kind with Mediterranean spices if you can find it
- salt and pepper
For the Dressing
- 1/8 cup red wine vinegar
- 1 1/2 teaspoons dijon mustard
- 1/4 cup extra-virgin olive oil
- salt and pepper, to taste
Instructions
- Preheat the oven to 400 degrees.
- Place the spaghetti squash facing down on a baking sheet and bake until the squash is tender, about 45-55 minutes. Alternatively, place the squash in a microwave-safe dish and microwave until tender, about 12-15 minutes.
- Meanwhile, heat the avocado oil in a large skillet over medium heat. Add the cubed chicken and season with salt and pepper. Cook until browned on all sides and cooked through, about 6-8 minutes.
- Add the spinach, garlic, rosemary, and oregano to the pan and season with a touch more salt. Cook until the spinach is bright green and wilted, about 1-2 minutes.
- Meanwhile, place all the ingredients for the dressing in a jar with a tight-fitting lid and shake until it is well combined. (You can also just whisk it in a bowl. :))
- When the spaghetti squash is cooked and cooled enough to handle, scrape the cooked strands into a bowl. Top with the chicken and spinach mixture and feta cheese and then drizzle the dressing on top. (You may also let individuals add their own dressing) Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15-45 minutes
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 4.75 grams
- Fat: 22 grams
- Carbohydrates: 11 grams
- Fiber: 2.75 grams
- Protein: 28 grams