Greek-Inspired Stuffed Spaghetti Squash
This dish takes the mild, nutty flavor of roasted spaghetti squash and elevates it with the vibrant tastes of Greece. The squash halves serve as edible bowls filled with a savory mixture of sautéed onions, garlic, and bell peppers, along with fresh spinach, kalamata olives, and cherry tomatoes. The filling is seasoned with dried oregano, thyme, and a hint of lemon juice for brightness. A generous sprinkle of crumbled feta cheese ties the flavors together, and a garnish of fresh parsley adds a final burst of freshness. Perfect as a nutritious vegetarian main or a colorful side dish, this recipe is satisfying, healthy, and full of Mediterranean flair.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 2-4
Calories: 350 kcal per servings
Ingredients:
For the spaghetti squash:
1 large spaghetti squash, halved and seeds removed
2 tbsp olive oil
Salt and pepper to taste
For the filling:
1 lb (450g) chicken breast, sliced
1 cup cherry tomatoes, halved
3 cups fresh spinach
1/2 cup crumbled feta cheese
2 cloves garlic, minced
1 tsp dried oregano
1 tbsp olive oil
Fresh thyme (optional, for garnish)
INSTRUCTIONS:
Roast the spaghetti squash: Preheat your oven to 400°F (200°C). Drizzle the cut sides of the spaghetti squash with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
Cook the chicken: While the squash is roasting, heat olive oil in a skillet over medium heat. Add the sliced chicken, season with oregano, salt, and pepper, and cook until golden and fully cooked (about 5-7 minutes). Remove and set aside.
Saute the spinach and tomatoes: In the same skillet, add garlic and sauté for 1 minute. Add spinach and cherry tomatoes, cooking until the spinach wilts and the tomatoes are softened (about 3-4 minutes).
Assemble the filling: When the squash is done, use a fork to scrape the inside of each half to create spaghetti-like strands. Leave the strands in the squash shell. Mix the strands lightly with the spinach-tomato mixture and top with cooked chicken.
Add feta and bake: Sprinkle crumbled feta cheese over the top of each squash half. Return to the oven and bake for 10 minutes, or until the cheese is warm and slightly melted.
Serve: Garnish with fresh thyme and serve immediately.
NOTES:
Roasting Tips:
To get perfectly roasted spaghetti squash, cut it in half lengthwise and brush the cut sides with olive oil. Roast cut-side down at 400°F (200°C) for about 35-45 minutes until the strands are tender.
To easily cut the squash, microwave it for 3-5 minutes to soften the skin slightly.
Flavor Boost:
Season the spaghetti squash with salt, pepper, and a sprinkle of dried oregano before roasting to enhance the Greek flavors from the start.
Mix and Match:
Feel free to customize the filling by adding protein like chicken, chickpeas, or ground turkey for a heartier dish.
Additional vegetables like zucchini, mushrooms, or artichoke hearts can enhance texture and flavor.
Cheese Variations:
If you’re not a fan of feta, try using goat cheese, ricotta, or grated Parmesan for a different twist.
Add the cheese after baking for a fresh and creamy finish, or broil briefly to melt and brown the cheese slightly.
Fresh Herbs:
Garnish with fresh herbs like parsley, basil, or dill to add brightness and contrast.
Don’t Overcook:
Avoid overcooking the squash to prevent mushy strands; they should be tender but still slightly firm to hold their shape when stuffed.
Serving Suggestion:
Serve with a side of tzatziki sauce or hummus for dipping to complement the Mediterranean flavors.
Pair with a simple Greek salad for a complete meal.
Meal Prep-Friendly:
Roast the squash and prepare the filling ahead of time. When ready to eat, simply reheat, stuff, and enjoy!
This recipe is flexible, healthy, and perfect for meal prep or weeknight dinners.