Greek Chicken Spaghetti Squash Bake

This Whole30 Greek Chicken Spaghetti Squash Bake is an easy, healthy dinner. Dairy free, paleo & made with only a few ingredients. It's simple & delicious!

Prep Time15

Cook Time20

Total Time35

Servings: people

Calories: 268kcal

Ingredients

1 lb spaghetti squash medium
3 cups shredded cooked chicken (about 1 lb)
1/2 cup kalamata olives chopped
1 cup artichoke hearts sliced
1/2 cup sun dried tomatoes in oil drained
1 tablespoon olive oil
1/4 cup fresh basil chopped
1 teaspoon black pepper
1 teaspoon dried oregano

Instructions

Preheat oven to 400 degrees + prepare a greased 9x13 oven safe dish
Fill a microwave safe glass dish with 1 inch of water. Slice spaghetti squash in half + place face down in water. Microwave on high for 10 minutes until cooked OR cook in instant pot following these directions.
While spaghetti squash is cooking, make shredded chicken. Follow these directions for the instant pot, or bring a pot of water to a boil on the stove. Cook the chicken in boiling water for 10 minutes + shred (You can also buy a rotisserie chicken + shred!)
While chicken cooks, remove spaghetti squash from microwave + shred.
Once chicken has cooked, pull apart with forks to shred.
In a bowl, add shredded spaghetti squash, shredded chicken, olives, artichoke hearts, sun dried tomatoes, olive oil, and spices.
Mix all ingredients until combined + place in a greased 9x13 oven safe baking dish.
Bake at 400 for 20 minutes until the top starts to brown.
Serve + enjoy!

Notes

Substitutions for this recipe:

If you don't like sun dried tomatoes, olive or artichokes, you can omit them and just sub in more of one of the other ingredients.
Basil - You can sub the 1/4 cup fresh basil for 1/2 tablespoon dried basil. It won't be nearly as flavorful! I highly recommend getting the fresh herbs. You can even add in some fresh parsley for more flavor
Cheese - If you're not doing a Whole30 or following a strict paleo diet this is delicious with some parmesan cheese on top!

Nutrition