Lemon Chicken & Asparagus Spaghetti Squash
Directions
- 1Preheat oven to 400°F. Cut the squash in half and scrape out the seeds.
- 2Drizzle with 1 tbsp oil and season with salt and pepper.
- 3Bake for 35 minutes.
- 4Meanwhile, trim the woody ends of the asparagus and cut the stalks diagonally.
- 5Remove the baking sheet with the squash, add the asparagus to the other side, and toss with the remaining oil.
- 6Season with salt and pepper.
- 7Return the baking sheet to the oven and roast for 10 minutes.
- 8Remove the baking sheet from the oven.
- 9Run a fork through the flesh of the spaghetti squash to separate and remove the strands from the shell.
- 10In a large bowl, combine the spaghetti squash, asparagus, cottage cheese, lemon juice, zest, garlic, pine nuts, and thyme.
- 11Enjoy!
Ingredients
- 1 medium spaghetti squash
- 2 tbsp olive oil
- 3 tsp minced garlic
- 1 pound asparagus
- 0.75 cup blended cottage cheese
- 0.25 cup Parmesan cheese
- 0.25 cup lemon juice
- 1 unit lemon zest
- 3 tbsp pine nuts
- 2 tsp fresh thyme
- 20 oz cooked chicken breasts
- 0.5 tsp rosemary
- 1 tsp garlic salt
- 1 tsp lemon pepper
- 0 salt
- 0 pepper
Equipment
ovenbaking sheetlarge bowlfork
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