Spaghetti Squash with Mediterranean Flavors

Ingredients

• 1 spaghetti squash, halved
• 1 cup water
• 2 tablespoons olive oil, divided
• 1 pound chicken tenders, cut into bite-sized pieces
• 1 sweet onion, chopped
• 6 cloves garlic, chopped
• 1 teaspoon hot sauce, or to taste
• 1 (15 ounce) can artichoke hearts, drained and chopped
• ½ red bell pepper, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• 1 cup grated Parmesan cheese

Step 1

Heat your oven to 350°F. Cut the spaghetti squash in half and place it cut-side down in a baking dish. Pour a little water around it to keep things moist, then pop it in the oven. It should take about 45 minutes to get tender—test it with a fork to be sure. Once it’s cool enough to handle, scoop out the seeds and use a fork to shred the flesh into spaghetti-like strands.

Step 2

Warm a tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook it until it’s nicely browned on both sides, about 3 minutes per side. In a separate saucepan, heat the remaining tablespoon of olive oil over medium heat. Toss in the onion, garlic, and a splash of hot sauce, cooking until everything softens, which should take around 5 minutes.

Step 3

Now stir in the spaghetti squash strands, artichoke hearts, and red bell pepper. Season everything with oregano, basil, and thyme to give it that Mediterranean vibe. Finally, add the cooked chicken and sprinkle in some Parmesan cheese. Cover the pan and let it all cook together on low heat for about 5 minutes, stirring occasionally so the flavors meld beautifully.