Hey Fit Foodies!
Happy FALL to everyone! The weather is finally changing, the pumpkins are out on porches, and the veggies are colorful in stores! I love when all of the squashes are in season! When the weather starts to change a little, so does my dinner menu at home. Yesterday when I was making my list, I decided to get a few different ingredients and change it up.
Here are my ingredients:
1 med/large spaghetti squash
1-2 lb boneless skinless chicken tenders
1 jar artichokes
1 jar sliced black olives
1 jar pesto
Feta cheese crumbles
Preheat oven 425
Cut length wise your spaghetti squash and take seeds and insides out. Place face down in a baking dish with 1/2 cup of water. Bake for 30-40 minutes.
While your squash is cooking, salt and pepper your chicken tenders and cook in marinade of your choice on the stove. Set aside.
Once your squash is done, set it aside and let it cool. Scoop all of the insides (what looks like spaghetti) out. Now chop your chicken and add all ingredients: olives, pesto, and artichokes to your squash. Stir it up. Bake 20 minutes or until warm all the way through and sprinkle with feta cheese.
This meal was great and festive for early fall.
I hope you will enjoy the Spaghetti Squash Mediteranean meal.
Stay fit, foodies!
xo Fit Mom