21 Day Fix Greek Spaghetti Squash Boats {Gluten-free}

Greek Spaghetti Squash Boats incorporate SO MANY veggies, diced chicken, and yummy homemade Tzatziki dressing- perfect for lunch or dinner!

How freaking delicious does this look?

I mean, really?  I ate this for lunch a few weeks ago.

It was like some kind of alternate universe where I was out to lunch at a cool cafe, instead of home in my messy kitchen.

And I don’t know why I don’t make it more often.   It doesn’t take much longer than a salad to prep.  I do like this with the squash warm, but I bet it would be yummy cold, too.

Oh – and it’s SO. MUCH. FOOD.  Especially if you eat the whole half of the squash, which of course I did.

You’ll actually get three greens out of this if you eat a full half.  Look at you – eating your veggies like a boss!

I got the idea for these Greek Spaghetti Squash Bowls from a dear friend, who messaged me to ask for a homemade Tzatziki Dressing.  She has a restaurant near her down in Tampa that makes all different kinds of “bowls” like this one.  Such an awesome idea, especially for meal prepping!  Just prep a bunch of veggies, some protein, and even some potatoes, quinoa or rice.  Then have fun making meals!

The possibilities.  I could literally lose sleep over the possibilities.

Anyway, if you give these Greek Spaghetti Squash Bowls a try, let me know what you think!

21 Day Fix Greek Spaghetti Squash Boats {Gluten-free}

• Author: Nancylynn Sicilia
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2-4 servings 1x
• Category: Dinner
• Method: Mixing
• Cuisine: Greek

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Description

Greek Spaghetti Squash Boats incorporate SO MANY veggies, diced chicken, and yummy homemade Tzatziki dressing- perfect for lunch or dinner!

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Scale 1x2x3x

Ingredients

• 1 medium spaghetti squash, cooked and sliced in half (I like it warm)
• 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
• 20 black olives, chopped
• 1 1/3 cups of diced grilled chicken
• 2/3 cup of feta cheese

For the dressing

• 1 cup plain Greek yogurt
• 1/2 cucumber, seeded, finely grated and drained
• 2 cloves garlic, finely minced
• 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
• 1 tablespoons chopped fresh dill
• Himalyan salt and freshly cracked black pepper

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Instructions

1. To make the dressing, whisk together all the ingredients. For a thinner dressing, blend ingredients together. I do prefer the dressing thicker for this recipe.
2. Remove seeds from squash and make “spaghetti” with your fork. Sprinkle both halves with salt and pepper.
3. Stir spinach leaves into the spaghetti, then top each half with equal amounts of tomatoes, cucumbers, onions, olives, and grilled chicken. Top with feta and 2 T of the dressing on each side.
4. Scoop a 1/4 of the squash into a bowl, or enjoy a full half! See container counts below for each option.

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Notes

1/4 of squash – 1 1/2 GREEN, 1/2 RED, 1/2 BLUE, 1/2 ORANGE
1/2 of squash – 3 GREEN, 1 RED, 1 BLUE, 1 ORANGE

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Nutrition

• Serving Size: 1/4 or 1/2 of squash

Keywords: dinner, greek, spaghetti squash, winter squash, fall, winter, gluten-free