The day Grandma Karen taught me how to cook spaghetti squash I was hooked. This healthy squash is affordable, completely calorie friendly, and often referred to as a replacement for pasta.
While I disagree with folks who say this squash is an alternative to pasta, it does make a carb friendly choice that even Mr. Mike never complains about.
Spaghetti squash is super easy to cook in the microwave or my Instant Pot pressure cooker (my method of choice). When it's cooked, all it takes is a fork to tease strands of squash into the pan.
After a quick sauté of ground chicken, oregano, garlic, and roasted red peppers to give the pan color, my Mediterranean style spaghetti is ready to plate.
Toss in a few capers, grape tomatoes, and crumbles of feta cheese and this healthy dinner is ready to go.
If pasta is your thing, you could swap the squash for whole grain pasta and add a tablespoon or two of olive oil to keep the dish moist. The spaghetti squash is naturally moist, but pasta can easily dry out without olive oil. I have more spaghetti squash recipes so be sure to stop by and check them out.
Before I leave you this cold, Seattle Friday, I want to announce the winners of our Bear Naked Custom Made Granola giveaway. Congratulations to Kristen Dietrich and Rachel Young. You'll each receive a coupon code for one bag of this incredible granola.
15 minPrep Time
25 minCook Time
40 minTotal Time
Save Recipe
Ingredients
- 1 medium spaghetti squash
- 1 pound ground chicken
- 1 tablespoon ground oregano
- 2 teaspoons garlic, crushed
- ½ cup jarred roasted red peppers, chopped
- 4 tablespoons capers
- 1 cup grape tomatoes, halved
- 8 tablespoons low fat feta cheese, crumbled
Instructions
- Poke the spaghetti squash with a knife in a few places, place in a microwave safe bowl and microwave on medium high for 15 - 20 minutes. The squash will sound hollow when thumped and a fork can easily pierce through. Allow to cool.
- While squash cooks, spray a non-stick skillet with olive oil cooking spray and add chicken, oregano, and garlic. Stir, breaking up chicken until it's cooked through (about 5 - 8 minutes). Turn the pan to low to keep it warm.
- Cut squash lengthwise, scoop out the seeds and the tiny strands attached to them. Use a fork to gently remove the strands of squash and add them to the pan of chicken. Turn the heat up to medium and add the peppers, capers, and grape tomatoes and heat the squash mixture up.
- Remove from the heat and plate, topping with feta cheese.
Notes
http://motherrimmy.com/spaghetti-squash-recipe-chicken-tomatoes-capers-feta-cheese/ If you're a Pinterest fan don't forget to pin this healthy dinner recipe to your favorite boards.
