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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut squash in half lengthwise, discard seeds. | 2. Place squash cut side down on a microwave-safe plate. | 3. Microwave uncovered on high for 15-18 minutes or until tender. | 4. In a skillet, sauté the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. | 5. Stir in the spinach, artichokes and olives and cook until spinach is wilted. | 6. When spaghetti squash is cool enough to handle, use a fork to separate strands. | 7. Serve chicken mixture over 2 cups of squash. | 8. Sprinkle with feta cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti squash	2	lbs		281.2276	62.6865	5.806	5.171
chicken breast	6	ounces	boneless skinless cut	292.5668	0.0	35.4652	15.734000000000002
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
red pepper	1/2	cup	chopped	30.0	6.6075	1.4025	0.33
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
oregano	1/4	teaspoon	dried	0.6625	0.1723	0.0225	0.0107
basil	1/4	teaspoon	dried	0.0508	0.0059	0.006999999999999999	0.0014
salt	1/8	teaspoon		-	-	-	-
pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
baby spinach	1	cup		6.9	1.089	0.858	0.11699999999999999
artichoke heart	1/2	cup	drained	-	-	-	-
greek olive	1/3	cup	pitted chopped	-	-	-	-
feta cheese	2	tablespoons	crumbled	49.5	0.7669	2.6644	3.99

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.