Stuffed Spaghetti Squash with Tomatoes, Olives, and Chicken

Remember this recipe when the spaghetti squash are ripe from the garden! We all loved it. I was afraid we wouldn't be able to eat an entire half of a spaghetti squash per person, but it was no problem.

2 medium spaghetti squash, cut in half lengthwise
2 teaspoons olive oil
¾ pound boneless, skinless chicken breasts, cut into ½-inch dice
One (14-oz) can diced tomatoes
½ cup pimiento-stuffed green olives, drained and chopped
¼ cup chopped fresh basil
1 teaspoon dried oregano
Salt and freshly ground black pepper
¼ cup crumbled feta cheese

Arrange the spaghetti squash halves, flesh side down, in the bottom of a shallow microwave-safe dish. Cover with plastic wrap and microwave on high until the flesh is tender, about 5 minutes (we had to cook the squash in batches, so it might be easier to plan ahead and just bake it all at once).

Meanwhile, heat the oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides, 3 to 5 minutes. Add the tomatoes, olives, basil, and oregano, bring to a simmer, and simmer until the chicken is cooked through, about another 5 minutes.

Preheat the broiler.

Flip the spaghetti squash over and, using a fork, pull the strands from it, creating spaghetti-like pieces. Season the flesh with salt and pepper. Make a slight “hole” in the center of each squash half to make room for the chicken filling, then spoon the filling into the squash halves. Sprinkle the top of each with the feat. Transfer the stuffed squash to a baking sheet or roasting pan and place under the broiler. Broil until the cheese is golden brown, about 2 minutes, then serve.