Mediterranean Stuffed Spaghetti Squash Bowls

5 from 4 votes

These Mediterranean Stuffed Spaghetti Squash Bowls incorporate so many veggies, diced chicken, and yummy homemade Tzatziki dressing- perfect for lunch or dinner! The perfect spaghetti squash recipe to make ahead for the week, or customize the veggies for a low carb dinner everyone will love!

Prep Time10

Total Time10

Course: dinner

Cuisine: Greek

Servings: -4 servings

Calories: 608kcal

Author: Nancylynn

Ingredients

1 medium spaghetti squash cooked and sliced in half (I like it warm)
1 cup chopped baby spinach
1/2 cup diced cherry tomatoes
1/2 cup diced cucumber
2 tablespoons diced red onions
20 black olives chopped
1 1/2 cups diced grilled chicken
2/3 cup feta cheese

For the tzatziki

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 tablespoon chopped fresh dill
Himalayan salt and freshly cracked black pepper

Instructions

Cook spaghetti squash using your favorite method.
While squash is cooking, make your dressing by whisking together all the ingredients. For a thinner dressing, blend ingredients together. I do prefer the dressing thicker for this recipe.
Once squash has cooled enough to handle, remove the seeds from your squash and make "spaghetti" with your fork. Sprinkle both halves with salt and pepper.
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 Tbsp of the dressing on each side.
Scoop a 1/4 of the squash into a bowl, or enjoy a full half! See container counts below for each option.

Notes

21 Day Fix: 1/4 of squash - 1 1/2 GREEN, 1/2 RED, 1/2 BLUE, 1/2 ORANGE
1/2 of squash - 3 GREEN, 1.5 RED, 1 BLUE, 1 ORANGE

WW link for personal points: Squash Bowls (no dressing) [Divided into 4 servings]; Homemade Tzatziki

Note: Nutrition calculated for 2 servings

Nutrition