Fall is here, and brings with it the abundance of zucchini, corn, and squash from gardens. I am always on the hunt for new, creative, healthy, and tasty options on how to use these vegetables. Spaghetti squash is the one that has yielded the most interesting results this year!
Withsaltandwit has come up with a Greek-inspired dish sure to please the family. Enjoy our recipe find, and thank you Megan! http://withsaltandwit.com/spinach-artichoke-dip-stuffed-spaghetti-squash-chicken/
Greek Yoghurt Spinach and Artichoke Stuffed Spaghetti Squash with Chicken
- 1 lg (4-5lb) spaghetti squash
- 2 Tbl olive oil, divided
- salt and pepper
- 1 small onion, diced
- 1 small red pepper, diced
- 3 cloves garlic, minced
- 2 C cooked rotisserie chicken, shredded (or just cooked chicken in small cubes)
- 1 (14.5 oz) can chopped artichokes, drained
- 1 pkg frozen spinach, thawed and drained
- 1 C plain Greek yoghurt
- 6 oz provel or mozzarella cheese, divided
- 1 Tbl Italian seasoning
- 1/2 tsp each salt and pepper
Preheat oven to 415 degrees F. Line a large baking sheet with foil. Spray with non stick cooking spray. Set aside.
- Place the spaghetti squash in the microwave for 5 minutes. (This will help to cook the spaghetti squash quicker and make it easier to cut into – If you are using a smaller squash, cook for only 2 or 3 minutes).
- Remove from the microwave, be careful as it will be warm! Carefully cut in half, length wise. Scoop out the seeds and pulp from the middle.
- Drizzle each with 1 tablespoon olive oil and season with salt and pepper.
- Place on prepared baking sheets and place in preheated oven. Roast for 35 minutes or until the flesh of the squash will shred easily when scraped with a fork; will be like spaghetti noodles.
- Meanwhile, heat a large sauté pan over medium heat. Add the remaining 1 tablespoon olive oil and add the diced onion. Cook for 4 – 5 minutes, or until onion is soft.
- Add the diced red pepper and garlic. Cook for 10 – 15 minutes, or until veggies start to caramelize and are soft.
- Remove from heat, and add the chicken, artichokes, chopped spinach, greek yogurt, 4 oz of the provel, italian seasoning, salt and pepper. Stir well to completely combine.
- Once squash is done, carefully scrape each squash half with a fork, to fluff and create the noodles.
- Divide the mixture among the two squashes and top with the remaining 2 oz of provel.
- Place back in oven and cook for 10 minutes longer, or until heated through.
- Remove from oven and serve immediately.