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

by Rachael Ray Show Staff 9:00 AM, October 27, 2014

Aired October 27, 2014

Serves 6

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


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.