Lemon, Chicken & Asparagus Spaghetti Squash

Lemon, Chicken & Asparagus Spaghetti Squash

from cookingkatielady.com
Main Course
60 min
6 servings

Summer is the perfect time for light, fresh, and vibrant meals, and today’s recipe delivers all that and more. We’re talking about a delightful dish that combines the zesty brightness of lemon with tender chicken and crisp asparagus, all served on a bed of spaghetti squash. This meal is not only delicious but also packed with nutrients, making it a great choice for those warm summer evenings when you want something healthy yet satisfying.

Ingredients

  • spaghetti squash
    1 medium
  • olive oil
    2 tbsp
  • garlic
    3 tsp
  • asparagus
    1 lb
  • cottage cheese
    ¾ c
  • parmesan cheese
    ¼ c
  • lemon juice
    ¼ c
  • lemon
    1
  • pine nuts
    3 tbsp
  • thyme
    2 tsp
  • chicken breasts
    20 oz
  • salt
  • pepper

Directions

  1. 1

    Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle with 1 tablespoon of the oil & season with salt and pepper to taste. Bake for 35 minutes.

  2. 2

    Meanwhile, trim the woody ends of the asparagus off and cut the stalks on a diagonal into 2-inch pieces.

  3. 3

    Remove the spaghetti squash from the oven after the 35 minutes is up, add the asparagus to the other side of the baking sheet, and toss in the remaining 1 tablespoon of oil.

  4. 4

    Return the baking sheet to the oven and roast until the asparagus is tender and starting to char, and the squash can be easily pierced with a fork, about 10 minutes.

  5. 5

    Remove the baking sheet from the oven. When the squash is cool enough to handle but still warm, run a fork through the flesh to separate and remove the strands from the shell.

  6. 6

    In a large mixing bowl, combine the spaghetti squash, asparagus, chicken, blended cottage cheese, parmesan, lemon juice, zest, garlic, pine nuts, thyme, salt, and pepper. Stir to combine.

  7. 7

    Divide onto 6 plates and enjoy!