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    You are in: Home / Recipes / Greek Spaghetti Squash Recipe
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    Greek Spaghetti Squash

    Greek Spaghetti Squash. Photo by Chef Experiment

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Chef #573662's Note:

    Colorful entree from TOH. I left out the artichokes because I'm not to fond of them

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    Units: US | Metric


    1. 1
      Cut squash in half lengthwise, discard seeds.
    2. 2
      Place squash cut side down on a microwave-safe plate.
    3. 3
      Microwave uncovered on high for 15-18 minutes or until tender.
    4. 4
      In a skillet, sauté the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink.
    5. 5
      Stir in the spinach, artichokes and olives and cook until spinach is wilted.
    6. 6
      When spaghetti squash is cool enough to handle, use a fork to separate strands.
    7. 7
      Serve chicken mixture over 2 cups of squash.
    8. 8
      Sprinkle with feta cheese.

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    Ratings & Reviews:

    • on May 22, 2012


      Wonderful! Made as directed, but without the olives as we don't care for them. We'll be making this recipe again! Thanks for posting.

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    • on January 20, 2009


      We really love this. I have now fixed it multiple times and have found that the ingredient quantities are quite flexible, although I always double the chicken to increase the protein count. One time we were short on the spaghetti squash and that was sad; better more than less we decided. I also have fixed the squash a day ahead and reheated it at serving time.

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    Nutritional Facts for Greek Spaghetti Squash

    Serving Size: 1 (720 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 419.2
    Calories from Fat 155
    Total Fat 17.3 g
    Saturated Fat 4.4 g
    Cholesterol 67.0 mg
    Sodium 685.0 mg
    Total Carbohydrate 46.1 g
    Dietary Fiber 6.3 g
    Sugars 4.3 g
    Protein 25.8 g

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