Ingredients
4
4 servings
- •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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place spaghetti squash cut-side down in a baking pan. Pour water around squash.
- Bake in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Scrape out and discard seeds. Scrape flesh into strands with a fork.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 3 minutes per side.
- Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion, garlic, and hot sauce; cook and stir until softened, about 5 minutes. Stir in squash strands, artichoke hearts, and red bell pepper. Season with oregano, basil, and thyme.
- Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 396
- Carbohydrate: 27g
- Fat: 16g
- Fiber: 6g
- Protein: 37g
- Sugar: 3g
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