Savor the Flavors of the Mediterranean with this Amazing Spaghetti Squash Recipe

Ingredients

• Half of a fresh spaghetti squash, split into two
• One measured cup of water
• Two portions of olive oil, separated
• One pound of chicken tenders, sliced into small bites
• A single sweet onion, finely diced
• Six cloves of garlic, minced
• A touch of hot sauce, adjust to personal preference
• One can of artichoke hearts, fifteen ounces, drained and finely chopped
• Half of a red bell pepper, finely chopped
• A dash of dried oregano
• A sprinkle of dried basil
• A pinch of dried thyme
• A generous cup of grated Parmesan cheese

Step 1

Preheat your oven to a toasty 350 degrees Fahrenheit (175 degrees Celsius).

Step 2

Place the spaghetti squash with its cut side facing down in a baking pan and lovingly pour some water around it.

Step 3

Let it bake in the cozy oven until it becomes tender and can be easily pierced with a fork, which should take around 45 minutes.

Step 4

Once it's done, allow it to cool for a bit, about 5 to 10 minutes, until you can handle it comfortably.

Step 5

Gently scrape out and bid farewell to the seeds, then use a fork to turn the flesh into delightful strands.

Step 6

In a spacious skillet over medium heat, warm up a tablespoon of olive oil.

Step 7

Add the chicken and cook it with care until it sports a lovely light brown color, approximately 3 minutes per side.

Step 8

In a saucepan, heat up the remaining tablespoon of olive oil over medium heat.

Step 9

Toss in the onion, garlic, and a dash of hot sauce, allowing them to dance and soften for about 5 minutes.

Step 10

Introduce the squash strands, artichoke hearts, and red bell pepper to the mix, sprinkling in a pinch of oregano, basil, and thyme for a symphony of flavors.

Step 11

Merge the chicken and Parmesan cheese into the saucepan, then cover it up and let it simmer gently over low heat, stirring every now and then, until all the flavors meld together beautifully, which should take around 5 minutes.