Greek Spaghetti Squash with Chicken, Spinach, Kalamata Olives, and Sun-Dried Tomatoes

Greek-style spaghetti squash with chicken, spinach, sun-dried tomatoes, and kalamata olives. Fire up your ovens and roast ye a spaghetti squash!

 Greek-Style Spaghetti Squash with Chicken, Spinach, Kalamata Olives, and Sun-Dried Tomatoes

Happy MLK day! Are you working? Are you off? Are you relaxing or scratching things off your To Do list?

Remember when the holidays happened and we roasted all the sweet potatoes, resulting in tater juices crusted all up in the bottom of our ovens? We should probably clean them, right? Wrong. Going into the weekend, I had every intention of doing adult-ly projects around the apartment (like clean out the oven), but every time I’d take a gander at my Messes to Clean, I’d simply flee.the.scene.

Don’t look at me like that, I know your Christmas tree is still up.

Greek-Style Spaghetti Squash with Chicken, Spinach, Kalamata Olives, and Sun-Dried Tomatoes

When it comes to household tasks that involve reading instructions, staying in one place for more than an hour, and are hidden by – oh, I don’t know – keeping the oven door shut, I’m completely helpless. PUH-LUS, I recently wrote an article that touches on the subject of indoor air quality, and guys, you don’t want VOCs all up in your grill. Oven cleaner? VOC central. Let’s use the pursuit of keeping our homes VOC-free as an excuse to just.not.clean.  Let’s just continue baking things and pretend the sweet potato juices never happened, cool?

What are we going to do with me?

I can’t guarantee a cozy, spick-and-span apartment, but I can 200% guarantee spaghetti squash baked in a sweet potato juice-crusted oven. Come on ovaaaaaaa!

 Greek-Style Spaghetti Squash with Chicken, Spinach, Kalamata Olives, and Sun-Dried Tomatoes

I could just eat this all the live long day.

Greek-ifying food is an automatic win in my book. Chicken + spinach + kalamata olives + sun-dried tomatoes is always a recipe for success. I will say, roasting the spaghetti squash is a bit time-consuming, so this isn’t necessarily a meal you want to make when you’re throwing a fungry tantrum. HOWEVES, The chicken-y spinach mixture takes very little time to cook, so you can slam dunk that portion of the recipe while the squash is roasting.

If you’ve never roasted a spaghetti squash, follow my tutorial on How to Roast Spaghetti Squash. For those of you who are vegetarian or vegan, feel free to remove the chicken from this recipe. It will still be plenty filling.

Greek-ify!

Greek-Style Spaghetti Squash with Chicken, Spinach, Kalamata Olives, and Sun-Dried Tomatoes

Greek Spaghetti Squash with Chicken, Spinach, Kalamata Olives, and Sun-Dried Tomatoes

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Author: Julia
Print

Ingredients

  • 1 large spaghetti squash roasted
  • 5 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 large boneless skinless chicken breast, sliced
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 1/2 cup pitted kalamata olives
  • 1/2 cup sun-dried tomatoes drained
  • 5 ounces baby spinach
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons pine nuts
  • sea salt

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Chop the tip and tail off of the spaghetti squash. Carefully cut the squash in half length-wise and scoop out the seeds and innards. Drizzle olive oil over the flesh and use your hands to ensure all of the flesh is lightly coated. Sprinkle salt and pepper over the flesh and place both halves on a baking sheet cut-side down. Roast for 45 to 50 minutes or until squash is tender.
  3. Allow the squash to cool enough to handle, then run a fork down the length of each squash half to release "spaghetti" strands. Place spaghetti in a serving bowl.
  4. While the squash is roasting, prepare the remainder of the recipe. Add the olive oil to a large skillet, and heat to medium. Add the garlic, chicken and lemon juice and cook just until chicken is browned (but not cooked through), about 2 to 3 minutes.
  5. Add the lemon juice, kalamata olives, sun-dried tomatoes, spinach, and red pepper flakes. Place a lid over the skillet to allow the spinach to steam and soften. Cook for about 3 to 5 minutes, stirring occasionally.
  6. Uncover the skillet, stir to combine all of the ingredients and continue cooking just until the chicken is cooked through.
  7. Transfer the contents of the skillet to the bowl with the spaghetti squash and toss everything together. Taste the "spaghetti" for flavor, and add salt and lemon juice as desired.
  8. Serve with pine nuts, and/or grated parmesan cheese and enjoy!

Never Miss a Post!

Comments

  1. Julie

    My oven has a convection roast cycle. I didn’t use if for about the first year or so (I have no idea why), but now it’s like my favorite thing in the world. You should see it roast those taters! I’ve never had such gorgeous roasted potatoes. And it does my spaghetti squash lickey-split, only you have to watch it carefully. And who has time to clean an oven? Which means that you won’t give a hoot when you come in April if my oven and stove aren’t sparkling clean. WHICH IS 3 MONTHS FROM NOW!! Yay!! Can’t wait to see you and party. Be practicing on your beer bottles. 😉

    1. Barbara

      Waaaaay too much work and gas/electricity. Take squash, prick with knife about 15 times all over and nuke for 13 min. (for small squash) and that is that ! no cutting off ends or any dirty anything….
      I love spaghetti squash. I think of it like I do rice. Just put wonderful things on… it is a base that is YELLOW! Happy veg…..

      1. Julia Post author

        I do love the convenience of microwaving food, but I’m all sorts of weirded out about what it emits and the potential for killing the nutrients in food. But I’ll definitely use the micro method if I’m desperate to cook a squash in a pinch 😀

    2. Julia Post author

      CONVECTION! That’s what I need. My jenky ass apartment oven is just the barest of bones. Wonder if I can put “new ovens with convection setting” in management’s suggestion box. Although before I do that, I should probably ask them to un-clog my bathroom sink 😉

    1. Julia Post author

      I hear ya, Kelly! Insane what we do for a little spick and span-edness. My dream is to have an outdoor kitchen where I can messy things up to my heart’s delight. Although I guess that would present problems when it’s raining/snowing. Hmm…my fantasy’s a work in progress 😉

  2. Erin @ The Almond Eater

    Every time I try to do adult-y things around the apartment, I decide against it and just do blog things instead 😀 Oops? Greekifying food is the way to go for practically any recipe. It’s always a win!

  3. Hannah Siegmund @ ThisVeganWhimsy

    I adore spaghetti squash, and spinach is one of my very favorite veggies! This dish looks really fantastic. I’ll sub out the chicken for a vegan protein, but that will be easy. Thank you for sharing! Now I’ve just got to go find some sun dried tomatoes 🙂

  4. Lisa @ Healthy Nibbles & Bits

    I totally had the same intentions, too!! (Maybe not clean inside the oven because I’m not even there yet.) But I wanted to clean the entire house. Um… yea, didn’t happen. Oops. Making a delish spaghetti squash dish is totally an acceptable way to forget about big person duties.

    1. Julia Post author

      Thanks for your words of affirmation, Lisa! One of these days, we’ll grow to love household duties. In the meantime: trails and wine 😀

  5. Liz @ Floating Kitchen

    Oh I am a neat FREAK out in the outside (if you come to my house it is spotless and highly organized) but messy on the inside (if it’s hidden behind a door or closet then I don’t get a sh**). So the oven. No bueno. Yeah for eating all the spaghetti squash! Can’t stop, won’t stop!

    1. Julia Post author

      Fuck yeah, I’m all about hiding and ignoring my messes. One life to live, Liz…one life to live. Can’t spend all the time tiding up, no sir!

  6. Terri Camp

    We love spaghetti squash but never roast it in the oven. Instead, place it on a parchment lined 9×11 pan in the microwave, skin side up. I start with 10 minutes on high power, and add 5 minutes at a time until the squash is very pushy-finger tender (skin side). It comes out perfect every time and takes 1/3 the time of the oven method. Ya gotta try.

    1. Julia Post author

      Thanks for the advice, Terri! My mom’s all about making squash in the oven, too, but I prefer using the oven, myself 😉 Hope you enjoy the recipe!!

  7. Joanne

    Anytime anything hits the bottom of my oven floor, it starts a small fire inside my oven…so there is NO IGNORING THE SWEET POTATO JUICES for me. Sadly. I would much take the ignorance is bliss approach.

    Girl, you make spaghetti squash look SO enticing!

  8. Rainman

    Fixed this spaghetti squash “Greek-a-fied” meal for my bride tonight and it was a terrific hit! The flavors all enhanced each other. Also, this was a first time for me to fix spaghetti squash. Who knew it would be so good? This is a “ten” in my cookbook along with your wonderful zucchini pasta dish.
    I’m looking forward to more of your wonderful recipes!

    1. Julia Post author

      Yaaaaay! I’m so happy to hear it!! This is one of my favorite meals and I’m always sad to see the spaghetti squash go when summer rolls around. Many thanks again for all the support!! xoxo

Comments are closed.