Mediterranean Stuffed Spaghetti Squash

This Mediterranean Stuffed Spaghetti Squash is a healthy and flavorful meal. We prepare this squash with tender chicken, fresh spinach, crisp apples, Pepper Jack cheese, feta cheese, and roasted spaghetti squash. This stuffed spaghetti squash has approximately 425 calories and 19 g of net carbs. We make this recipe in about 20 minutes and cook it for approximately 50 minutes. This Mediterranean Stuffed Spaghetti Squash is ideal for lunch, dinner, family meals, meal prep, cozy evenings, and Mediterranean-inspired meals. You can prepare this squash earlier, as it will be refrigerated for 4 days and frozen for 2 months. You can serve this stuffed squash with cucumber tomato feta salad, roasted mediterranean vegetables, hummus and olives, lemon herb salad, or whole-grain pita.

STATS:

• Course: Lunch, Dinner
• No. of Calories: 425 kcal
• Diet: Mediterranean
• Prep time: 20 minutes
• Cuisine: Mediterranean, American
• Cook time: 50 minutes
• Portion size: 1 stuffed squash half
• Cooking mode: Oven, Stovetop
• Total servings: 4
• Difficulty level: Easy
• Overall Duration: One hour ten minutes

EQUIPMENTS:

• Tray
• Baking paper
• Knife
• Spoon
• Fork
• Skillet
• Cutting board

INGREDIENTS:

SPAGHETTI SQUASH:

• 1 spaghetti squash
• ¼ tsp black pepper
• 2 tbsp olive oil
• ½ tsp salt

CHICKEN FILLING:

• 1 lb. chicken breast
• ¼ tsp black pepper
• 3 cloves garlic
• 4 cups spinach
• 1 apple
• ½ cup Pepper Jack cheese
• ¼ cup feta cheese
• 1 tsp oregano
• ½ tsp paprika
• ½ tsp salt
• 1 tbsp lemon juice
• 2 tbsp parsley

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

SPAGHETTI SQUASH:

• We use spaghetti squash to provide a tender, naturally stringy base for the filling. As a different choice, you might utilize zucchini boats.

CHICKEN:

• Chicken provides protein and a hearty texture to this recipe. You can also use chicken thighs, turkey, or cooked rotisserie chicken.

SPINACH:

• Fresh spinach adds color, nutrients, and a mild flavor to the filling. Frozen spinach can also be used after draining it well.

APPLE:

• Apple provides a naturally sweet flavor and a pleasant crisp texture. You can replace it with pear.

PEPPER JACK CHEESE:

• Pepper Jack provides a creamy texture and mild spicy flavor. Mozzarella or Monterey Jack can be used instead.

FETA CHEESE:

• Feta adds a salty and tangy Mediterranean-inspired flavor. Goat cheese might be utilized as a further choice.

OLIVE OIL:

• Olive oil adds healthy fat and Mediterranean flavor. Avocado oil can also be used.

OREGANO:

• Oregano provides a classic Mediterranean herb flavor. Italian seasoning can be used instead.

INSTRUCTIONS:

1. Warm the oven to 200° Celcius.
2. Make half slices of the spaghetti squash and eliminate the seeds.
3. Coat the squash with black pepper, olive oil, and salt.
4. Keep the squash on a tray & then roast for thirty-five minutes till tender.
5. In a big pan, we preheat the leftover olive oil.
6. Include the black pepper, chicken, salt, oregano, and paprika and cook for almost six minutes.
7. Cook the garlic for almost thirty seconds and then include it in the spinach and cook till wilted.
8. Whisk in the sliced apple and lemon juice & cook for just three minutes.
9. Mix in the feta cheese and 1/2 of the Pepper Jack cheese.
10. We scrape the roasted squash into strands during keeping the shells intact.
11. Whisk the squash strands in the chicken mixture.
12. Put the filling back into the squash shells.
13. Garnish with the leftover Pepper Jack cheese.
14. Bake till the cheese melts, for just five minutes.
15. Sprinkle the fresh parsley and serve hot.

TIPS:

• Avoid cooking the spaghetti squash for an extra time.
• Strain out the frozen spinach perfectly and then utilize it.
• Make equal-sized pieces of the chicken for uniform cooking.
• Include the red pepper flakes if you like an additional spice.

SERVING SUGGESTIONS:

FRESH & LIGHT:

• Cucumber Tomato Feta Salad
• Lemon Herb Salad
• Fresh Green Salad

MEDITERRANEAN PAIRINGS:

• Roasted Mediterranean Vegetables
• Hummus and Olives
• Whole-Grain Pita
• Greek Salad

STORAGE INFORMATION:

FRIDGE:

• Put the stuffed spaghetti squash in an airtight box and refrigerate it for 4 days.

FREEZER:

• Store the filling individually in an airtight closed bag for 2 months.

FAQs:

Will we utilize rotisserie chicken?

• Yes, you can use shredded rotisserie chicken as a convenient replacement for fresh chicken.

May we prepare this recipe vegetarian?

• Yes, you can alternate the chicken with mushrooms, chickpeas, or white beans.

Which apples works perfectly?

• You can use Fuji, honeycrisp, Gala, and Granny Smith apples works perfectly in this recipe.

Could we utilize different cheese?

• Yes, you can use goat cheese, mozzarella, or Monterey Jack as a different choice for Pepper Jack.

Will we prepare this recipe earlier?

• Yes, you can make the squash and filling more than two days beforehand, assemble them, and then bake.

NUTRITIONAL INFORMATIONS:

Proteins: 40 g

Caloric Content: 425 kcal

Net carbs: 19 g

Sodium: 650 mg

Fiber: 6 g

Sugar: 10 g

Fats: 20 g

Portion Size: 1 stuffed squash half

Total carbs: 25 g