Greek Spaghetti Squash

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

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  lbs spaghetti squash
• 6  ounces boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped  red pepper
• 2  garlic cloves, minced
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon dried basil
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  tablespoon olive oil
• 1  cup  fresh  Baby Spinach
• 1⁄2 cup  drained artichoke heart
• 1⁄3 cup  pitted  Greek olive, chopped
• 2  tablespoons feta cheese, crumbled

Directions

1. Cut squash in half lengthwise, discard seeds.
2. Place squash cut side down on a microwave-safe plate.
3. Microwave uncovered on high for 15-18 minutes or until tender.
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. Stir in the spinach, artichokes and olives and cook until spinach is wilted.
6. When spaghetti squash is cool enough to handle, use a fork to separate strands.
7. Serve chicken mixture over 2 cups of squash.
8. Sprinkle with feta cheese.