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Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese

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Mediterranean-inspired dish featuring roasted spaghetti squash stuffed with cooked chicken, garlic cherry tomatoes, wilted spinach, and crumbled feta cheese, seasoned with smoked paprika and oregano. Gluten-free, low-carb, high-protein meal.

Ingredients

Scale
  • 2 medium spaghetti squash
  • 4 tablespoons olive oil, divided
  • salt and pepper, to taste
  • 1 lb skinless boneless chicken thighs or breasts
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 10 oz fresh spinach
  • 4 cloves garlic, minced
  • 6 oz cherry tomatoes, halved
  • 6 oz crumbled feta cheese
  • fresh thyme, for garnish

Instructions

  1. Preheat oven to 400°F. Slice spaghetti squash in half lengthwise, scoop out seeds, brush cut sides with 2 tablespoons olive oil, season with salt and pepper, and roast cut-side down for 30-40 minutes until tender.
  2. While squash roasts, heat 2 tablespoons olive oil in a skillet over medium heat. Season chicken with ½ teaspoon smoked paprika, ½ teaspoon dried oregano, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook chicken until fully cooked, about 6-8 minutes per side. Slice and set aside; reserve skillet juices.
  3. In the same skillet with chicken juices, add 10 oz spinach, 6 oz halved cherry tomatoes, and 4 cloves minced garlic. Cook on medium heat for 5-10 minutes until spinach wilts. Stir in 6 oz crumbled feta cheese and season with salt and pepper.
  4. Remove roasted squash from oven, turn cut-side up, and let cool slightly. Divide veggie-feta mixture evenly among the 4 squash halves. Top with sliced chicken. Garnish with fresh thyme before serving.

Notes

For extra flavor, use chicken thighs for juiciness. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven at 350°F. This dish is naturally gluten-free and can be made dairy-free by omitting feta.

Nutrition

Find it online: https://www.rapidrecipes.blog/stuffed-spaghetti-squash-chicken-feta/