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1 spaghetti squash

2 chicken breasts

1 cup grape tomatoes

2 shallots

1/2 lemon juiced

1/2 cup of mini bocconcini

1 tsp za'atar

basil for garnish

olive oil




  1. Preheat oven to 400°F.

  2. Slice the spaghetti squash* in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper Place the spaghetti squash cut side down on an oven proof dish. Use a fork to poke holes all around. Roast for 30 to 40 minutes or until lightly browned on the outside.

  3. In a bowl, combine chicken with za'atar and lemon juice. Drizzle with olive oil. Mix well until the spices cover the chicken all around.

  4. Over high, heat a splash of olive oil on an oven proof skillet. Sear the chicken until golden brown, about 1 min per side. Add tomatoes and shallots to the skillet and salt to taste. Transfer to the oven alongside with the spaghetti squash and roast until internal temperature of the chicken is 165°F/75°C, about 20-25 min. Remove from the oven and let it rest for a few minutes, then slice.

  5. Once the spaghetti squash is done, remove from the oven and flip cut size up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

  6. Serve the squash with the chicken and burst tomatoes. Add halved bocconcini on top, and sprinkle with some chopped basil. Enjoy!


Za'atar Spice is a blend of savory dried herbs like oregano, marjoram or thyme, and toasted earthy spices like cumin and coriander, with sesame seeds, salt and sumac. You can purchase premade spice mix in the grocery store or make up a blend on your own!

*Spaghetti Squash can be tricky to halve. If you find it tough to get the knife in, start by making several large slits through the skin with the tip of a sharp knife. This helps the air release as your squash heats up (so your squash doesn't explode when you microwave it). Next, microwave the squash on high for approximately 2-3 minutes to soften the skin, which makes it easier to cut.

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