Stuffed Spaghetti Squash with Feta, Tomatoes, and Chicken

I'm having a bit of a love affair with spaghetti squash lately. This excellent recipe uses it as a pasta and it's served scooped back into itself.

 

1 spaghetti squash

1 can or package of cooked chicken breast, shredded

1/4 cup feta cheese crumbles

10 cherry tomatoes, cut in half

2 Tsp olive oil

2 Tbsp fresh parsley, chopped

2 Tbsp minced onion

2 Tbsp garlic powder

 

Recipe Adapted from Heat Oven to 350

 

Roast the spaghetti squash according to these directions. You can leave the strands in the squash after you scrape it. In a small bowl, mix tomatoes with oil, parsley, garlic, and onion. 

Spoon mixture over squash and mix in slightly with a fork. Top with chicken, then feta. Bake in a casserole dish in a 350 degree oven until feta starts to melt (10-15 minutes depending on the mixing temperature of the squash).