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Foodie Fridays: Greek Spaghetti Squash with Chicken
Posted by Guest in Foodie Fridays
Have you tried spaghetti squash? It's an amazing vegetable whose meat, when cooked, separates into little strands that resemble spaghetti noodles. It's wonderfully easy to cook (just split, seed, microwave, and comb out the "noodles"), and its light flavor can be paired with everything from your standard red sauce to a vibrant pesto to a little butter and garlic. The possibilities are endless, and I'm pretty sure I've never met a spaghetti squash meal I didn't like. But today's recipe is my hands-down favorite so far: Greek Spaghetti Squash with Chicken.

Not only is this recipe virtually carb-free, it has lean chicken for protein, red bell pepper for vitamin C, and spinach for iron. In addition to being gorgeous and rich with color, the spaghetti squash is loaded with carotenes, which fight Type 2 diabetes and heart disease, among other things. This dish shows that eating well doesn't have to translate into bland, uninspired meals (and it leaves room for the occasional decadent dessert!).

Though spaghetti squash is a "winter" squash, it can be found in most areas year-round. Keep an eye out for them in your supermarket or at your local farmer's market and give this recipe a try. You'll be happy you did!

Greek Spaghetti Squash with Chicken
(adapted from Taste of Home)
1 medium spaghetti squash (2 pounds)
1 boneless skinless chicken breast half (6 ounces), cut into 1/2-inch cubes
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon extra-virgin olive oil
2 cups fresh baby spinach
1/2 cup marinated artichoke hearts, drained
1/3 cup chopped pitted Greek (calamata) olives
2 tablespoons crumbled feta cheese

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.

Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted.

When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.)

Yield: 2 servings

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