Mediterranean Spaghetti Squash

Spaghetti squash, chicken tenders, artichoke hearts, and Parmesan cheese unite in this family-friendly dinner with Mediterranean flavors.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 1 mins
• Total Time: 1 hr 31 mins
• Calories: 396 Calories

Ingredients

• 1 cup water
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup grated Parmesan cheese
• ½ red bell pepper, chopped
• 6 cloves garlic, chopped
• 1 sweet onion, chopped
• 2 tablespoons olive oil, divided
• 1 (15 ounce) can artichoke hearts, drained and chopped
• 1 teaspoon hot sauce, or to taste
• 1 spaghetti squash, halved
• 1 pound chicken tenders, cut into bite-sized pieces

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place spaghetti squash cut-side down in a baking pan. Pour water around squash.

Step 3

Bake in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Scrape out and discard seeds. Scrape flesh into strands with a fork.

Step 4

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 3 minutes per side.

Step 5

Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion, garlic, and hot sauce; cook and stir until softened, about 5 minutes. Stir in squash strands, artichoke hearts, and red bell pepper. Season with oregano, basil, and thyme.

Step 6

Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.