Spaghetti Squash Stuffed with Spinach, Olives, Chicken and Feta
The post-holiday “UN chores” are never as much fun as they were in reverse. UNpacking suitcases, UNdecorating the Christmas tree, UNgaining the holiday chub… no fun at all. And full disclosure: it’s January 9th and Courtney and I still haven’t finished any of the above. As much as I hate unpacking suitcases and taking the decorations off the (now dead) Christmas tree, I have a sinking suspicion that the holiday chub will be the last to get checked off the list. So yes, Courtney and I are on a diet.
Poor Courtney! you’re thinking. He’s going to waste away! Worry you not. Courtney’s still free to indulge in his snack fests and big pasta lunches. I’ve just cleaned up dinners to meet my own goals.
And as Courtney observed last night, “when you’re on a diet, it’s not like you ever make anything that’s not good.” And that’s the thing folks, you don’t have to. Diets don’t have to mean poached chicken breasts and salad with no dressing. Healthy food can be delicious, and this right here is an example. Spaghetti squash has far few calories by volume than regular pasta, so it will fill you up without filling you out. It absorbs sauces and fillings well, and it’s both low-carb and gluten-free. So, for those of you who may have overindulged for the past, say two months, here’s a recipe to help get you back on track.
Spaghetti Squash Stuffed with Spinach, Olives, Chicken and Feta
Adapted from Heat Oven to 350
Ingredients
- 2 medium spaghetti squash
- 2 tsp olive oil
- 12 oz boneless, skinless chicken breasts, cut into 1/2 inch pieces
- 14 oz can diced tomatoes
- large handful fresh spinach
- 1/2 cup pimento-stuffed green olives, drained and chopped
- 2 T dried basil
- 3 oz reduced fat feta
- salt and pepper, to taste
Directions
- To roast the spaghetti squash: Preheat oven to 350°F. Cut the squash in half lengthwise and scoot out the seeds and fibers. Sprinkle with salt and pepper and place upside down on a greased baking sheet. Cook for 45 minutes to 1 hour, or until skin gives slightly under pressure and the inside is tender. You do not want to cook it to the extend that the flesh can not stand up on it’s own as you might if you were removing the flesh from the skin!
- Once cool enough to handle, take a fork and pull the strands from the skin, making spaghetti-like pieces. Season the flesh with salt and pepper. Make a slight hole in filling in the center of each to make room for the filling.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides, 3-5 minutes. Add the tomatoes, olives and basil, bring to a simmer, and simmer until chicken is cooked through, about another 5 minutes. Stir in the spinach until it is wilted.
- Scoop the filling into each squash half and sprinkle each with feta cheese. Transfer the stuffed squash to a baking sheet or roasting pan and broil until the cheese is golden brown, about 2 minutes.
*4 Servings*
Nutrition: 285 calories, 35 carbs, 8g fiber, 9g fat, 28g protein *Gluten-Free*
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