Oh my gosh! 🙌 Trust me when I say this spaghetti squash protein bowl is amazing! So many flavorful ingredients in one bowl and packed full of so much protein and amazing volume of veggies. This Lemon, Chicken & Asparagus Spaghetti Squash is one to save. Bonus, you will have plenty of left overs for multiple meals. This is gluten free, high protein and one to eat on repeat! 🤌
Lemon, Chicken & Asparagus Spaghetti Squash
Ingredients:
1 medium spaghetti squash (about 2 1/2 pounds)
2 T olive oil
3 t minced garlic
1 pound of asparagus
3/4 c blended 2% cottage cheese (you can also use plain Greek yogurt)
1/4 c fresh grated Parmesan cheese
1/4 c freshly squeezed lemon juice (from about 1 lemon)
Zest of one lemon
3 T pine nuts (toasted optional)
1-2 t fresh thyme
20 ounces of cooked chicken breast (I seasoned my chicken with Mrs. Dash no sodium lemon pepper seasoning and garlic powder)
Salt & pepper to taste for cooking squash and asparagus
Instructions:
Cut spaghetti squash length wise and flip over face in a pan with a lip where you can add some water for it to steam while cooking. Top the squash face down with aluminum foil and bake in oven at 425 degrees for 40 minutes or until you feel it soft to the touch (not mushy). I compare it to the feel of a cooked baked potato. Meanwhile, as the squash is in the oven, make and chop chicken to have ready to when the squash is done. After the squash is cooled, take a fork and “comb” out the seeds and then put it over a bowl and comb out the rest of the spaghetti squash noodles. Chop the asparagus up and toast it in a sauce pan in not stick spray to toast it a bit to add to the mixture. In a large bowl, combine the spaghetti squash, asparagus, chicken, cottage cheese, lemon juice, zest, garlic, pine nuts and thyme in a large bowl. Enjoy! 😋
Makes 6 servings
Macros Per Serving (6):
316 calories
11 g fat
17 g carbs (13 net)
37 g protein
