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Greek stuffed spaghetti squash

April 7, 2013

My husband and I always try to “eat clean” and healthy, but we both love pizza and pasta and its hard to give up. We have successfully given up store bought pasta and only have it if its made from scratch which we think helps. Even with that switch we are always looking for healthy alternatives and substitutes. We may be late to the game on this one, but we have a new found love of spaghetti squash.

While nothing will ever taste as good as fresh pasta, this is a great weeknight substitute that is much healthier! For those of you who don’t know Jason is always a little hesitant when it comes to new veggies and is quick to tell me his true feelings, but the first time I made this it was an instant success. Unfortunately spaghetti squash is a winter squash and isn’t so easy to find right now. We got lucky this weekend when our local grocery store just happened to have a few.

I stumbled across this recipe on Pinterest where I find so many of my good recipes, and thought it was too good not to share.

Greek Stuffed Spaghetti Squash
1 spaghetti squash
2 cups cooked chicken
1 container cherry tomatoes
1 12 oz container kalmata olives
1/2 cup feta cheese
Olive oil
Salt
Pepper
Oregano
Basil

I think the hardest part about preparing spaghetti squash is cutting it open, but that’s where you have to start.

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Once it’s cut open you need to scoop our the seeds which remind me of pumpkin seeds. Next you have to place the squash flesh side down in a microwave safe bowl or plate.

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Put it in the microwave for 10-15 minutes depending on the size of the squash, this was a big one so it cooked for about 12 minutes.

While the squash is cooking preheat the oven to broil (500). And start preparing the filling. Lightly cover the bottom of a frying pan with the olive oil and over medium heat brown chicken, tomatoes, and olives.

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I always eyeball my spices when I cook especially when a recipe should be made to taste. My advice for this and the way that I leaned is to start measuring at small intervals like 1/8 or 1/4 of a tsp and keep adding until you like the look and taste, once you find that measurement wrote it down and use that the next time you make the recipe. Over time you will just begin to judge how much you want by looking. For this recipe I just coated the filling with the spices like this.

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I cooked the filling for about 10 minutes while the squash was cooking. I mashed the filling every few minutes.

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Once the squash is cooked you just run a fork through it until it looks like spaghetti, leave a whole on the middle for the filling.

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Pour the filling in.

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Sprinkle with feta.

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And broil for 5 minutes.

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It’s super yummy, quick, and healthy!!!

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From → Dinners

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