Lemon Chicken & Asparagus Spaghetti Squash

45 mins
Serves 6
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Directions

  1. 1Preheat oven to 400°F. Cut the squash in half and scrape out the seeds.
  2. 2Preheat oven to 400°F. Cut the squash in half and scrape out the seeds.
  3. 3Preheat oven to 400°F. Cut the squash in half and scrape out the seeds.
  4. 4Drizzle with 1 tbsp oil and season with salt and pepper.
  5. 5Drizzle with 1 tbsp oil and season with salt and pepper.
  6. 6Drizzle with 1 tbsp oil and season with salt and pepper.
  7. 7Bake for 35 minutes.
  8. 8Bake for 35 minutes.
  9. 9Bake for 35 minutes.
  10. 10Meanwhile, trim the woody ends of the asparagus and cut the stalks diagonally.
  11. 11Meanwhile, trim the woody ends of the asparagus and cut the stalks diagonally.
  12. 12Meanwhile, trim the woody ends of the asparagus and cut the stalks diagonally.
  13. 13Remove the baking sheet with the squash, add the asparagus to the other side, and toss with the remaining oil.
  14. 14Remove the baking sheet with the squash, add the asparagus to the other side, and toss with the remaining oil.
  15. 15Remove the baking sheet with the squash, add the asparagus to the other side, and toss with the remaining oil.
  16. 16Season with salt and pepper.
  17. 17Season with salt and pepper.
  18. 18Season with salt and pepper.
  19. 19Return the baking sheet to the oven and roast for 10 minutes.
  20. 20Return the baking sheet to the oven and roast for 10 minutes.
  21. 21Return the baking sheet to the oven and roast for 10 minutes.
  22. 22Remove the baking sheet from the oven.
  23. 23Remove the baking sheet from the oven.
  24. 24Remove the baking sheet from the oven.
  25. 25Run a fork through the flesh of the spaghetti squash to separate and remove the strands from the shell.
  26. 26Run a fork through the flesh of the spaghetti squash to separate and remove the strands from the shell.
  27. 27Run a fork through the flesh of the spaghetti squash to separate and remove the strands from the shell.
  28. 28In a large bowl, combine the spaghetti squash, asparagus, cottage cheese, lemon juice, zest, garlic, pine nuts, and thyme.
  29. 29In a large bowl, combine the spaghetti squash, asparagus, cottage cheese, lemon juice, zest, garlic, pine nuts, and thyme.
  30. 30In a large bowl, combine the spaghetti squash, asparagus, cottage cheese, lemon juice, zest, garlic, pine nuts, and thyme.
  31. 31Enjoy!
  32. 32Enjoy!
  33. 33Enjoy!

Ingredients

  • 1 medium spaghetti squash
  • 1 medium spaghetti squash
  • 1 medium spaghetti squash
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 3 tsp minced garlic
  • 3 tsp minced garlic
  • 3 tsp minced garlic
  • 1 pound asparagus
  • 1 pound asparagus
  • 1 pound asparagus
  • 0.75 cup blended cottage cheese
  • 0.75 cup blended cottage cheese
  • 0.75 cup blended cottage cheese
  • 0.25 cup Parmesan cheese
  • 0.25 cup Parmesan cheese
  • 0.25 cup Parmesan cheese
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 0.25 cup lemon juice
  • 1 unit lemon zest
  • 1 unit lemon zest
  • 1 unit lemon zest
  • 3 tbsp pine nuts
  • 3 tbsp pine nuts
  • 3 tbsp pine nuts
  • 2 tsp fresh thyme
  • 2 tsp fresh thyme
  • 2 tsp fresh thyme
  • 20 oz cooked chicken breasts
  • 20 oz cooked chicken breasts
  • 20 oz cooked chicken breasts
  • 0.5 tsp rosemary
  • 0.5 tsp rosemary
  • 0.5 tsp rosemary
  • 1 tsp garlic salt
  • 1 tsp garlic salt
  • 1 tsp garlic salt
  • 1 tsp lemon pepper
  • 1 tsp lemon pepper
  • 1 tsp lemon pepper
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper

Equipment

ovenbaking sheetlarge bowlfork
Lemon Chicken & Asparagus Spaghetti Squash | Clip Recipe