Ingredients:

  • 1 large Spaghetti Squash (approx. 1.4 kg / 3 lbs)
  • 1 tbsp Olive Oil, plus extra for drizzling
  • ½ tsp Sea Salt
  • ¼ tsp Black Pepper
  • 2 medium (340 g) Chicken Breasts, diced into ½-inch pieces
  • 1 tbsp Olive Oil (for sautéing)
  • 1 small Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 cup (150 g) Cherry or Grape Tomatoes, halved
  • ½ cup (75 g) Kalamata Olives, pitted and halved
  • 1 cup (50 g) Fresh Baby Spinach, roughly chopped
  • 2 tsp Dried Oregano (preferably Greek oregano)
  • 1 tsp Lemon Zest (from 1 medium lemon)
  • ¼ cup (60 ml) Chicken Stock (low sodium)
  • Salt and Black Pepper, to taste
  • 4 oz (115 g) Feta Cheese, crumbled
  • 2 tbsp Fresh Parsley or Dill, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Carefully slice the spaghetti squash lengthwise from stem to end. Scoop out the seeds and stringy pulp.
  2. Drizzle the cut surfaces with olive oil, salt, and pepper. Place the halves cut-side down on a large, sturdy baking sheet.
  3. Bake for 40–50 minutes, or until the squash is tender and easily pierced with a fork. Let cool slightly before handling.
  4. While the squash is roasting, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  5. Add the diced chicken pieces to the skillet. Season with salt, pepper, and oregano. Cook, stirring occasionally, until the chicken is browned and cooked through.
  6. Stir in the halved cherry tomatoes, olives, and lemon zest. Cook for 2 minutes. Pour in the chicken stock, bringing it to a simmer and scraping up any browned bits from the bottom of the pan.
  7. Remove the skillet from the heat. Stir in the chopped spinach until it just wilts.
  8. Once the squash is cool enough to handle, use two forks to scrape the flesh into 'noodles', leaving a ¼ inch border of squash in the shell to serve as boats.
  9. Transfer about 80% of the spaghetti squash strands into the chicken mixture in the skillet. Stir gently to ensure everything is evenly coated. Taste and adjust seasoning.
  10. Spoon the prepared chicken and squash mixture back into the four empty squash shells (boats), mounding the filling high.
  11. Sprinkle the crumbled Feta cheese evenly over the top of the four boats.
  12. Return the boats to the oven and bake for 8–10 minutes, or until the Feta is lightly golden brown and the filling is piping hot throughout.
  13. Garnish generously with fresh chopped parsley or dill before serving immediately.