INGREDIENTS:
1 Medium Spaghetti squash
2 Tablespoons Olive Oil
1 pound Boneless Skinless Chicken Breasts, cubed
1 Onion, chopped
1 clove Garlic, minced
1 1/2 Cups Chopped Tomatoes
3/4 Cup Crumbled Feta Cheese
3 Tablespoons Black Olives, sliced
2 tsp of Dried Oregano
Salt and pepper to Taste

PREPARATION:

Prepare and cook squash.

While squash is cooking, heat olive oil in a skillet over medium heat.

Add onion and garlic and saute until tender.
Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes

Stir in the tomatoes and cook an additional 2-3 minutes.
Toss the cooked spaghetti squash “noodles” with the sauteed vegetables, feta cheese, olives, oregano, salt, and pepper.

Serve warm. Refrigerate leftovers.

 Total Preparation Time:

 15 minutes

 Actual Cooking Time:

 1 - 1.5 hrs cooking squash
 (30 minutes with cooked
 squash)

 Number of Servings: 6

 Meal Type: Main Dish