Mediterranean-Style Spaghetti Squash Dish

Ingredients

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

Step 1

Heat your oven to 350°F. Cut the spaghetti squash in half and place it cut-side down in a baking dish. Pour some water around it to keep things moist, then pop it in the oven for about 45 minutes, or until you can easily pierce it with a fork. Let it cool for a few minutes so it’s easier to handle, then scoop out the seeds and use a fork to shred the flesh into spaghetti-like strands.

Step 2

While the squash is cooling, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook it until it’s lightly browned on all sides, about 3 minutes per side.

Step 3

In another pan, warm the remaining olive oil over medium heat. Toss in the chopped onion, garlic, and a splash of hot sauce, cooking and stirring until the onion softens, which should take around 5 minutes. Then add the spaghetti squash strands, artichoke hearts, and red bell pepper. Sprinkle in oregano, basil, and thyme to taste, and give everything a good stir.

Step 4

Finally, mix the cooked chicken and Parmesan cheese into the pan. Cover it up and let it cook gently over low heat for about 5 minutes, stirring now and then, so all the flavors blend together nicely. Serve warm and enjoy!