Roasted Spaghetti Squash with Greek Chicken

I posted this pic on Instagram and Facebook about a month ago with this caption: 

"Roasted spaghetti squash with Greek chicken, tomatoes, spinach, feta cheese and pine nuts. Food porn! Who wants the recipe?"

Got a lot of people asking for the recipe. My mother-in-law even texted me for the recipe the next day so she could make it for dinner.

I had every intention of getting the recipe up here on Domestic 360 ASAP, and it just hasn't happened until now. No excuses, just haven't gotten around to it. Other posts took priority. I am finally getting around to posting this really easy, super yummy and healthy dinner recipe.

If you want to make this a Paleo dish, just leave out the pine buts and cut back on the cheese.
Roasted Spaghetti Squash with Greek Chicken

• 1 spaghetti squash
• 3 chicken breasts, cut into bite-sized chunks
• 1 cup diced fresh tomatoes or 1 can diced tomatoes, drained of most of the liquid 
• 1 bag of fresh baby spinach
• 2-3 cloves garlic, chopped
• 1 tablespoon Greek seasoning (I used Pampered Chef but you can make your own using this recipe)
• 1 teaspoon crushed red pepper flakes
• 2 teaspoon fresh lemon zest
• a few drizzles of extra virgin olive oil (the really good stuff!)
• 1/4 balsamic vinegar, or balsamic vinaigrette
• salt and pepper to taste
• 1/2 cup chopped yellow onion (I didn't include because we don't like onions)
• 1/2 cup chopped bell pepper (red, yellow or orange)
• 1/2 cup slivered Kalamata olives (no pits, obviously)
• 3 tablespoons toasted pine nuts
• 1/2 cup feta cheese (or a little more according to your tastes)

Preheat oven to 425F.

Cut the squash in half long way. Scrape out the seeds and the bit of stringy flesh that surrounds the seeds. I usually use a grapefruit spoon for this. Put the two squash halves cut side up in a glass baking dish. brush the inside of the squash with olive oil and sprinkle with salt and pepper. Add about one inch of water to the baking dish. Bake at 425F, until the squash is tender, about 45  minutes to one hour.

In a large skillet over medium-high heat, saute garlic and onions with some olive oil until tender and onion is translucent. Add chicken, Greek seasoning, balsamic vinegar, salt and pepper, and crushed red pepper flakes. Cook until done, no pink!

Add tomatoes, spinach and bell peppers and cook until the spinach is wilted. Remove from  heat. Stir in lemon zest, pine nuts and olives. 

Once the squash is cooked, scrape the flesh to loosen the strands. Fill the squash with the chicken mixture and top with lots of feta cheese. Put it back in the oven and bake until the cheese just starts to brown. 

Beef and Broccoli and Easy Pea-sy Fried Rice Recipe - Guest Post

Today's guest post comes from a very dear friend of mine, Kerri Anne. This woman is a fantastic cook and I think everyone who was in the theatre department at our college would agree that she is (almost) single-handedly responsible for our freshman (sophomore, junior, and senior) 15. She was always showing up with a pan of turtle brownies, or some kind of cookies, or just awesome food. To this day I don't have any idea how she managed to make us all that wonderful food and graduate with honors. I cannot recommend this ladies recipes highly enough. Try it out, and let us know how it  turns out for you!

Xoxo,

Coco

Hello, friends!  First off, let me say how honored I am that my bestie, Coco, has deemed me worthy to post my humble musings on the yummies (food, that is) on this amazing blog! 

Normally, my recipes are a celebration of all things comforting and delicious (damn the extra minutes on the treadmill, full speed ahead!)  However, lately, in observation of Lent, I have been abstaining from my favorite carbs (pastas, breads, rice, etc.)  In my search for Lent-approved recipes that also please my husband’s non-abstaining palette, I came across this Beef and Broccoli recipe.  It is nothing special, comes together quickly, and is composed of relatively inexpensive ingredients—and it’s actually delicious!  Fear not, if you are a carb-oholic, you’ll love the bonus Fried Rice recipe! 

So, enjoy this quick, weeknight meal… and look forward to my more indulgent recipes to come!  J Viva la Domestic360!

Kerri’s Beef and Broccoli
Adapted from Taste of Home magazine

Ingredients

• 3 tablespoons corn starch (divided)
• ½ cup water, plus 2 tablespoons water (divided)
• ½ teaspoon granulated garlic
• 1lb boneless round steak  (or the super convenient “beef for stir frying” at your local grocery)
• 2 tablespoons vegetable oil (or pecan oil)
• 4 cups fresh broccoli florets
• 1 small yellow onion, chopped
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons dark brown sugar
• 1 teaspoon ground ginger

Method
1. Cut beef into thin strips.  Discard fat.  (Unless you have purchased the “beef for stir frying,” which is already sliced for you.  In this case, do a little celebratory dance, you efficient person, you.)

2. In a bowl, combine 2 tbsp corn starch, 2 tbsp water, and garlic powder until smooth.  Add beef and toss to coat.

3. In a large, high-sided skillet, heat 1 tbsp oil (enough to cover the bottom of the pan) over medium high heat.  Stir-fry beef for about 5-6 minutes, or until it reaches your desired pinkiness.  Remove from pan and keep warm.

4. Add more oil to the pan, if needed, and scrape together any brown deliciousness.  Stir fry the broccoli and onion for about 4-5 minutes, or until tender.  I recommend covering the pan during this process—it creates a delicious broccoli sauna.

5. Return the beef to the sauna—er, pan. 

6. Combine soy sauce, brown sugar, ginger, and remaining 1 tbsp cornstarch and ½ cup water.  Whisk until smooth.  Add to the party in the pan.

7.  Cook and stir for 2 minutes, making sure everything gets covered in the yummy sauce. 

8. Serve over hot cooked rice, or over….

Easy Pea-sy Fried Rice

Ingredients

• 2-3 tablespoons butter
• ½ cup yellow onion, diced
• ½ teaspoon minced garlic
• 2-3 eggs, whisked
• 3 cups hot, cooked rice
• 1 cup frozen sweet peas, thawed
• Salt and pepper, to taste
• Soy sauce, to taste

Method

Heat butter in a skillet over medium-high heat.  Saute’ onion in butter for 3-4 minutes, or until tender. Add in minced garlic.  Saute’ for about a minute.  Scramble eggs with the onion and garlic, adding more butter if necessary.  Add peas and rice.  Stir fry with the veggies and eggs for a few minutes, until heated through.  Add salt, pepper, and soy sauce to taste.