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.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love This Dish
1. Light and Refreshing: The bright lemon flavor and crisp asparagus make this dish feel like summer on a plate. It’s light enough to enjoy on a hot day, but hearty enough to keep you satisfied and full.
2. Nutrient-Packed: Spaghetti squash is a fantastic low-carb alternative to traditional pasta, and it’s loaded with vitamins and minerals. Combined with lean chicken and nutrient-rich asparagus, this dish is as healthy as it is tasty.
3. Easy and Quick: This recipe comes together in under an hour, making it perfect for busy weeknights or a quick weekend meal. It’s simple to prepare, making it a great option for a stress-free dinner.
Ingredients
- 1 medium spaghetti squash (about 2 1/2 pounds)
- 2 tbsp olive oil, divided
- 3 tsp minced garlic
- 1 pound asparagus
- 3/4 cup blended cottage cheese (can also use ricotta cheese or Greek yogurt)
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup freshly squeezed lemon juice (from about 1 medium lemon)
- Zest of one lemon
- 3 tbsp pine nuts, toasted
- 1-2 tsp fresh thyme leaves (from 4 to 5 sprigs)
- Salt & pepper to taste for cooking squash & asparagus
- 20 oz. grilled chicken breasts (cooked in 1/2 tsp rosemary, 1 tsp garlic salt, & 1 tsp lemon pepper)
How To Make It
- 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.
- Meanwhile, trim the woody ends of the asparagus off and cut the stalks on a diagonal into 2-inch pieces.
- 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.
- 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.
- 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.
- 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.
- Divide onto 6 plates and enjoy!
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, just pop them in the microwave for a minute or so.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
This Summer Lemon Chicken and Asparagus Spaghetti Squash is a vibrant and nutritious meal that’s perfect for enjoying the best of summer’s flavors. The combination of lemon, chicken, and asparagus makes for a dish that’s both satisfying and refreshing. Plus, with its easy preparation and healthy ingredients, it’s a meal you’ll want to make again and again.
Give this recipe a try and let me know how you like it in the reviews section!
Lemon, Chicken & Asparagus Spaghetti Squash
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
Instructions
- 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.
- Meanwhile, trim the woody ends of the asparagus off and cut the stalks on a diagonal into 2-inch pieces.
- 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.
- 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.
- 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.
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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.
- Divide onto 6 plates and enjoy!
Servings 6
- Amount Per Serving
- Calories 316kcal
- % Daily Value *
- Total Fat 11.8g19%
- Saturated Fat 2.6g13%
- Cholesterol 105mg35%
- Sodium 394.2mg17%
- Total Carbohydrate 17.5g6%
- Dietary Fiber 3.9g16%
- Sugars 6.2g
- Protein 36.7g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
