Ingredients
1 small spaghetti squash (about 2 pounds)1 boneless skinless chicken breast half (6 ounces), cut into 1/2-inch cubes1/2 cup chopped onion1/2 cup chopped sweet red pepper2 garlic cloves, minced1/4 teaspoon dried oregano1/4 teaspoon dried basil1/8 teaspoon salt1/8 teaspoon pepper1 tablespoon olive oil1 cup fresh baby spinach1/2 cup marinated artichoke hearts, drained1/3 cup chopped pitted Greek olives2 tablespoons crumbled feta cheese
Preparation
Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted.
When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.)
