What’s for dinner? Greek Spaghetti Squash Bowl!
Stumped for dinner? I was too…and then my family jazzed up an old recipe and it was a HIT. Affordable, fresh, and heart healthy–I present to you:
The Greek Spaghetti Squash Bowl!
1 medium spaghetti squash
1 tub feta crumbles
1 bag BirdsEye grilling blend (zucchini, pepper, onion, squash)
Boneless Chicken breast
Basil for seasoning (I used fresh)
(Optional: Miss Dash for seasoning)
Stab spaghetti squash multiple times like you mean it. Place in shallow dish and microwave for 9-12 minutes, flipping over halfway through.
While that’s working, cube and sauté chicken in a tiny bit of olive oil. Place chicken on paper towel and add veggies to pan. Cook per instructions.
Hear that beep? Grab your squash and cut it long ways down the center. Remove pulp and seeds (the part that looks pumpkiny). Shred out the meaty part with a fork; it should look like noodles and feel al dente.
While the squash is hot, mix in feta and basil. Drain the veggies and mix in remaining ingredients. Season to taste!
Voila!! (Or whatever the Greek word for “voila” is)
If you are still hungry (I often am after a healthy meal), add ice cream to an empty bowl. Add a spoon and it’s ready to serve.