It’s been such a long time. So much has happened in between my last post and this one. I took a hiatus to focus on other things but I’m back! I want to continue to inspire, help and inform everyone of delicious healthy recipes. I received Chrissy Teigen’s cookbook, Cravings, for Christmas and I’m cooking my way through it. I’m on a mission to make them as healthy as possible. Stay tuned friends!
Greek Spaghetti Squash Boats
Cook time: 45 minutes
1 medium spaghetti squash, cooked and sliced in half
1 cup of chopped baby spinach
1/2 cup of diced cherry tomatoes
1/2 cup of diced cucumber
2 T of diced red onions
two small cans of black olives, chopped ( I bought already chopped olives.. time saver)
1 1/3 cups of diced grilled chicken
2/3 cup of feta cheese
1 cup plain Greek yogurt
1/2 cucumber, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
1 tablespoons chopped fresh dill
salt and freshly cracked black pepper to taste
To make the dressing, whisk together all the ingredients. For a thinner dressing, blend ingredients together.
There are many ways to cook spaghetti squash, you can cook it whatever way you want. I halved the squash, scrapped out the seeds, sprinkled with a little olive oil, salt and ground pepper. Then I placed the squash cut side down, and baked at 425 for 35 minutes.
Stir spinach leaves into the spaghetti, then top each half with equal amounts of the cherry tomatoes, cucumbers, onions, olives, and feta. If you made the dressing drizzle to taste over the boat.
Scoop the squash into a bowl, or enjoy it in the boat itself.
Here’s to a happy and healthy 2017!
Good vibes and blessings abound.