By Ana Maria Salaverry, community health worker
Recipe of the month: Greek Spaghetti Squash
Winter squash is a great vegetable to add fiber and nutrients to any meal. This recipe includes chicken, but you can leave that out and make this as a vegetarian dish.
INGREDIENTS:
1 spaghetti squash (about 2 lbs.)
1 chicken breast cut into small pieces
1 medium onion
4 cloves garlic
1 large red bell pepper, chopped
1/2 cup marinated artichoke hearts
1/3 cup chopped pitted Greek olives
1 package fresh baby spinach
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1 tbs. olive oil
2 tbs. crumbled feta cheese
Cooking instructions:
Cut squash in half lengthwise and scoop out the seeds. Steam in a pot of water until tender. (Do not cover the squash with the water while cooking.)
Sauté the chicken, onion, red pepper, garlic, oregano, basil, salt, and pepper in olive oil until the chicken is no longer pink. Stir in the spinach and Greek olives.
When the squash is cool enough to handle, use a fork to separate the strands. Serve the chicken mixture over the squash and sprinkle with feta cheese.
Tip: Serve with a salad to add fresh, uncooked vegetables to your meal.