Greek Chicken Spaghetti Squash Skillet

Name: Greek Chicken Spaghetti Squash Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 1 2 pound spaghetti squash; 1 pound boneless skinless chicken breast; ½ teaspoon salt; ½ teaspoon ground pepper; 2 teaspoon olive oil; ½ yellow onion; 4 garlic cloves; 1 teaspoon dried oregano; ⅛ teaspoon red chili flakes; 1 28 ounce can crushed tomatoes; ¼ cup minced flat-leaf parsley; 8 pitted kalamata olives; 3 tablespoons crumbled Feta cheese

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 Servings
Calories
222 kcal
Course
Main Course
Cuisine
Greek

Greek Chicken Spaghetti Squash Skillet

Lauren Clark

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This Greek Chicken Spaghetti Squash Skillet recipe is so filling and satisfying that it’s hard to believe it’s healthy. 222 calories and 1 Weight Watchers Freestyle SP

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Ingredients

Servings

1 2 pound spaghetti squash
1 pound boneless skinless chicken breast, cut into ½-inch pieces
½ teaspoon salt divided
½ teaspoon ground pepper divided
2 teaspoon olive oil
½ yellow onion chopped
4 garlic cloves minced
1 teaspoon dried oregano
⅛ teaspoon red chili flakes
1 28 ounce can crushed tomatoes
¼ cup minced flat-leaf parsley
8 pitted kalamata olives quartered
3 tablespoons crumbled Feta cheese

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Instructions

Pierce the spaghetti squash all over with a fork. Cook on HIGH in the microwave until the squash is starting to soften when pressed, about 15 minutes, turning halfway through cooking.
Let the spaghetti squash cool for about 10 minutes, then cut in half lengthwise. Scoop out and discard the seeds. Using a fork, scrape out the strands and transfer to a bowl or cutting board. Set aside.
Heat a large nonstick skillet over medium-high heat. Add the chicken, season with ¼ teaspoon salt and ¼ teaspoon ground pepper, and cook until no longer pink in the center. Transfer to a bowl and set aside.
Decrease the heat to medium and heat the olive oil in the skillet. Add the onion and cook, stirring occasionally, until the onion is tender, 4 to 5 minutes.
Stir in the garlic, oregano and red chili flakes, and cook for 1 minute.
Add the crushed tomatoes, along with the remaining ¼ teaspoon salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook for 10 minutes.
Preheat the broiler.
Stir the chicken, Kalamata olives and parsley into the tomato sauce, just until combined. Add the spaghetti squash and toss with tongs until combined. Spread evenly in the skillet.
Top the squash with feta cheese, then place the skillet under the broiler until the cheese is starting to melt, 1 to 2 minutes. Serve.

Notes

Weight Watchers Points: 1 (Freestyle SmartPoints), 3 (Old SmartPoints), 6 (Points+)

Nutrition Information

Show Details

Serving 1.5Cups Calories 222kcal (11%) Carbohydrates 21.5g (7%) Protein 20.8g (42%) Fat 7.2g (11%) Saturated Fat 2g (10%) Cholesterol 47.2mg (16%) Sodium 553mg (23%) Fiber 4.9g (20%) Sugar 10.2g (20%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 222 kcal

% Daily Value*

Serving	1.5Cups
Calories	222kcal	11%
Carbohydrates	21.5g	7%
Protein	20.8g	42%
Fat	7.2g	11%
Saturated Fat	2g	10%
Cholesterol	47.2mg	16%
Sodium	553mg	23%
Fiber	4.9g	20%
Sugar	10.2g	20%