This was not supposed to be dinner. But Publix had one tiny, lonely-ass spaghetti squash left, and I said, “Fine. Whatever. Let’s make it work.” And guess what? It slapped. Hard. This is now in the weekly rotation.

Here’s what I did (don’t blink):

🥴 Grab a spaghetti squash. Mine was baby-sized because apparently we’re rationing now.

🔪 Stab it with a knife a bunch of times (don’t be cute, poke it like you mean it).

💥 Microwave that thing for about 8 minutes on a microwave-safe plate until it’s soft and ready to surrender.

🧼 Cut it open, scoop out the seeds, and scrape the strands onto a greased sheet pan. I only used half the pan because — again — baby squash. If yours is bigger, fill the whole thing like a boss.

🧅 Add in ½ of a purple onion, sliced thin-ish.

🌶️ Slice up some red and orange bell peppers — as much as your heart (or fridge) allows.

💃 Hit them with Greek seasoning. Not a sprinkle. Not a whisper. Season. Like. You. Mean. It.

Add sliced red and orange bell peppers over the squash. Veggie moment.

Now for the chicken:

🍗 Take 4 pounds of boneless, skinless chicken thighs and chop ‘em up.

🧂 Toss in cornstarch — just enough to coat. This is your crispy-bit insurance.

🧂 Season with salt, pepper, and red pepper flakes because we’re not bland.

🔥 Pan fry in a little oil until it starts to get some color (about 5 mins). Don’t cook it through, we’re just giving it a head start.

📦 Spread that chicken over your squash + veggie situation on the pan.

🔥 Broil on the top rack for 10 minutes. Don’t walk away — this is peak browning.

Finish it like a pro:

🧀 Sprinkle 6 oz garlic + herb feta all over the top.

🍋 Squeeze fresh lemon juice everywhere. Like aggressively.

And that’s it. Serve it with rice and pretend this was the plan all along.