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Playing Richard Irvine’s Grilled Chicken with Spaghetti Squash, Asparagus, Artichokes and Feta Cheese


  • 1 spaghetti squash, halved and seeded
  • 5 tablespoons grapeseed oil, divided
  • Salt and pepper
  • 2 cups sliced cremini mushrooms
  • 2 garlic cloves, sliced
  • 1/2 cup white wine
  • 1 pound large, grilled chicken breasts, diced
  • 1 bunch asparagus, cut on a bias and blanched
  • 1 cup quartered artichokes
  • A pinch red pepper flakes
  • 1/4 chicken stock
  • 1/2 cup feta cheese crumbles


Serves: 6


Preheat oven to 425°F.

Drizzle cut side of squash with 2 tablespoons grapeseed oil and season with salt and pepper. Place cut-side down on a sheet pan lined with parchment paper and roast for 1 hour or until tender when pierced with a knife. Gently scrap the squash with a fork in long strands and set aside.

In a large sauté pan, heat remaining 3 tablespoons oil. Add mushrooms and sauté until mushrooms are tender and start to brown. Add the garlic and continue to cook for 1 minute. Deglaze pan with white wine; add the chicken, asparagus, artichokes, red pepper flakes and chicken stock. Add the squash and toss gently. Garnish with feta cheese and serve.