Mediterranean Spaghetti Squash
Description
Spaghetti squash, chicken tenders, artichoke hearts, and Parmesan cheese unite in this family-friendly dinner with Mediterranean flavors.
Ingredients
•
1 spaghetti squash, halved
•
1 cup water
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2 tablespoons olive oil, divided
•
1 pound chicken tenders, cut into bite-sized pieces
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1 sweet onion, chopped
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6 cloves garlic, chopped
•
1 teaspoon hot sauce, or to taste
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1 (15 ounce) can artichoke hearts, drained and chopped
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1/2 red bell pepper, chopped
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon dried thyme
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1 cup grated Parmesan cheese
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Place spaghetti squash cut-side down in a baking pan. Pour water around squash.
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.
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.
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.
6
Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.