Description
A delicious and nutritious dish featuring roasted spaghetti squash, sautéed chicken, and fresh asparagus, perfect for a cozy dinner or brunch.
Ingredients
Scale
- 1 spaghetti squash
- 1 bunch fresh asparagus, trimmed
- 2 boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh herbs (like parsley or basil), for garnish
- Optional: cheese (like Parmesan or feta)
Instructions
- Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for about 30 minutes until tender.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken, seasoning with salt and pepper. Cook until the chicken is browned and fully cooked, about 6-8 minutes.
- Toss in the asparagus and sauté for about 5 minutes or until it reaches a tender-crisp texture.
- After the spaghetti squash is roasted, use a fork to scrape the flesh into ‘noodles’ and add them to the skillet with the chicken and asparagus.
- Drizzle the mixture with lemon juice and stir well to combine all the flavors.
- Serve warm, garnished with fresh herbs and optional cheese.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 45mg