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

Posted on


    • 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
  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.

Leave a Reply

Your email address will not be published. Required fields are marked *