Directions

1. Preheat oven to 400. Score spaghetti squash and place in the instant pot with 1 cup water for 15-20 minutes on high pressure depending on the size of the squash. If squash is to large to fit in the Instant Pot, cut it in half and put both halves in there. If you don’t have an instant pot, Scot the squash and microwave for 5 minutes at a time rotating every five minutes, and cook until fork-tender.

2. Heat a pan to medium heat and add 1 Tbsp olive oil. Toss all the veggies in (green bell peppers, onion, olives, tomatoes, spinach, artichokes) into the pan. Season with salt and pepper. Sautee until tomatoes have "popped" and are soft or the spinach is wilted.

3. Next add the chicken to the pan and sautee until it is warm.

4. While the veggies finish cooking, combine all the "Sauce" ingredients into your blender (I use a Vitamix). Blend until smooth.

5. Combine all the veggies, chicken, spaghetti squash and sauce into a large mixing bowl. Making sure everything is combined and covered in sauce.

6. Put this mixture into a casserole dish, top with feta cheese and parsley. Put in the oven for 15-20 minutes or until the top is golden brown.

7. Serve and enjoy!