Lemon, Chicken & Asparagus Spaghetti Squash

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Ratings 4 from 3 votes

Cooking Method: Baking

Cuisine: American

Courses: Main Course

Difficulty: Intermediate

Cooking Temp: 400 F

Servings: 6

Calories: 316

Best Season: Suitable throughout the year

Dietary: Gluten Free, Keto, Soy Free

Ingredients

1 medium spaghetti squash (about 2 1/2 pounds)
2 tbsp olive oil (organic extra virgin, divided)
3 tsp garlic (minced)
1 pound asparagus
3/4 cup cottage cheese (blended, can also use ricotta cheese or Greek yogurt)
1/4 cup Parmesan cheese (freshly grated)
1/4 cup lemon juice (freshly squeezed lemon juice from about 1 medium lemon)
1 lemon (zest of one lemon)
3 tbsp pine nuts (toasted)
2 tsp thyme (1-2 tsp fresh thyme leaves from 4 to 5 sprigs; Can also use 1/2 tsp dry if that's what you have on hand)
20 oz chicken breasts (grilled; I cooked mine in 1/2 tsp rosemary, 1 tsp garlic salt, & 1 tsp lemon pepper)
salt (to taste for cooking squash & asparagus)
pepper (to taste for cooking squash & asparagus)

Instructions

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
Meanwhile, trim the woody ends of the asparagus off and cut the stalks on a diagonal into 2-inch pieces.
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
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
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
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
Divide onto 6 plates and enjoy!

Nutrition Facts

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.