Spaghetti Squash with Chicken, Tomatoes, Spinach, and Feta Cheese
Roasted spaghetti squash halves stuffed with sautéed chicken, wilted spinach, garlic‑roasted cherry tomatoes and crumbled feta, seasoned with smoked paprika and oregano for a Mediterranean‑style, low‑carb dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Method: Main
- Cuisine: Mediterranean
Ingredients
Scale
- 2 medium spaghetti squash
- 4 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 1 lb skinless boneless chicken thighs or breasts
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 10 oz fresh spinach (about 4–5 cups loosely packed)
- 4 cloves garlic, minced
- 6 oz cherry tomatoes, halved (about 1 1/4 cups)
- 6 oz crumbled feta cheese (about 3/4 cup)
- Fresh thyme sprigs or chopped parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Slice each spaghetti squash in half lengthwise and scoop out seeds.
- Brush cut sides of the squash with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast until tender, about 30–40 minutes depending on size.
- While squash roasts, heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with smoked paprika, dried oregano, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Cook the chicken in the skillet until cooked through and golden, about 5–7 minutes per side for breasts (adjust for thighs). Remove chicken to a cutting board and slice or shred.
- In the same skillet (use any pan juices), add the minced garlic, halved cherry tomatoes and fresh spinach. Sauté on medium heat until the spinach is wilted and tomatoes are softened, about 5–10 minutes.
- Stir the crumbled feta into the spinach and tomato mixture and season with salt and pepper to taste.
- When squash is cooked, remove from oven and turn cut sides up. Use a fork to loosen the spaghetti‑like strands slightly.
- Divide the spinach–tomato–feta mixture among the squash halves, then top with the sliced or shredded chicken.
- Return stuffed halves to the oven briefly (5 minutes) if you want everything warmed through and slightly melty.
- Garnish with fresh thyme or parsley and serve immediately.
Notes
1) For faster prep, use rotisserie or leftover cooked chicken; reheat and slice before stuffing. 2) If you prefer a creamier filling, stir 2–3 tablespoons of cream cheese or ricotta into the spinach mixture. 3) To make ahead: roast squash and prepare filling separately; assemble and reheat before serving.
Nutrition
- Calories: 420
- Sugar: 6
- Sodium: 660
- Fat: 22
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 6
- Protein: 36
- Cholesterol: 100