40 Days of Clean Eating: Mediterranean Spaghetti Squash Bake

Chicken and spaghetti squash combine with garlic and spinach in this hearty dish.

Day 17 of 40

Originally posted on Cooking Up Clean [Photo credit: Kari Lund]

Prep time: 20 min

Cook time: 30 min

Serves: 4


  • 1 roasted spaghetti squash
  • 12 oz grilled chicken breast, diced
  • 2 tablespoons butter or olive oil
  • 1 small onion, diced
  • 4 cloves garlic, finely chopped
  • 5 oz fresh spinach, chopped (about 4 cups)
  • 5-6 artichoke hearts, finely chopped
  • 30 kalamata olives, sliced in half
  • ½ cup mayonnaise
  • ½ cup ricotta
  • 1 cup Italian cheese blend (like parmesan, romano, manchego, mozzarella, provolone)
  • 1 teaspoon oregano
  • ½ teaspoon basil
  • ½ teaspoon marjoram
  • ¼ teaspoon salt (optional – if you’re using salty cheeses with the kalamatas, you may not need any additional salt)


  1. Preheat oven to 350 degrees.
  2. Shred the insides of a roasted spaghetti squash and place in a bowl with the diced grilled chicken.
  3. In a large frying pan, heat the butter or olive oil.
  4. Sauté onion, garlic, and spinach until the spinach is wilted and bright green.
  5. Add spinach mixture to the squash and grilled chicken.
  6. Add remaining ingredients to the bowl and stir until completely combined.
  7. Scoop into a baking dish and top with additional cheese if desired.
  8. Bake 30 minutes until all is heated through.
  9. Serve hot.

Another squash recipe that the family will love:

40 Days of Clean Eating: Squash Puttanesca