My dear friend, Louise Karas from Cincinnati, is something of a culinary health food guru. She comes up with fascinating food.
This looks really, really good.
Chicken Gyro Spaghetti Squash Nests
1 lean – 3 green – 0 healthy fat – 3 condiment (per serving)
Makes 4 servings
- 4 tbsp finely chopped black olives
- 1 lb. cooked, skinless chicken breast, cut into very fine strips
- ¼ tsp dried oregano
- 4 eggs
- ¼ tsp garlic powder
- 2 cups finely minced green pepper
- ¼ cup reduced-fat crumbled feta cheese
- ¾ cup reduced-fat parmesan cheese
- ½ tsp salt
- 1 spaghetti squash
- ¼ cup reduced-fat Greek yogurt
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Bake spaghetti squash halves with cut side down on a sheet pan at 400⁰F for 30 minutes, until the flesh of the squash can be shredded with a fork.
- Remove the squash from the oven, allow to cool, and shred the flesh with a fork into a bowl. Measure out 4 cups, saving any leftovers for another meal.
- Combine the spaghetti squash with the salt, parmesan and eggs; mix well.
- Fill 12 indentations of a silicone muffin pan or a muffin pan lined with parchment baking cups with the spaghetti squash mixture, leaving a well in the center of each for the filling.
- Bake the spaghetti squash nests at 400⁰F for 12 minutes until they begin to brown.
- In a bowl, combine the chicken breast with the oregano, garlic powder, green pepper, black olives, Greek yogurt, and feta cheese. Fill each nest with an equal amount of the chicken gyro mixture.
- Bake at 400⁰F for 15 minutes.