Here we are… moving on past 2020!! WHOOHOO! And with a new year begins new, healthy eating habits to ward off all those bad decisions made over the holidays. I know we all made them! Luckily, I got ya covered! This recipe is a healthy and delicious alternative to our beloved pasta! In January, my goal is to give you healthy and delicious recipes that you can easily modify and make your own all month or MONTHS long. Also, check out my healthy meal plan HERE for a week of healthy meals, a full grocery list, and all the recipes to go along with it. This recipe is included in that week as well!
Equipment for this Recipe:
- Oven
- Cookie Sheet
- Parchment Paper
- Large Frying Pan
Ingredients for this Recipe:
- Spaghetti Squash
- Chicken Breasts
- Asparagus
- Garlic Cloves
- Ricotta Cheese
- Greek Seasoning, I use Cavendar’s Greek Seasoning
- Fresh Thyme
- Olive Oil or Avocado Oil
- Lemon Juice
- Salt
- Pepper
- Pine Nuts
Make Sure Your Noodles are Tender:
The key to tender noodles, is making sure to bake your squash for at leave 35 minutes. Also make sure to add olive oil to the flesh. This helps the flesh to not burn and to become tender.
Substitutions:
Vegetarian Option- To make this dish vegetarian, simply omit the chicken.
Other meat options- This recipe is also delicious with flank steak or sirloin steak bits. Swap out the chicken 1 to 1 with the steak. You could also swap the chicken out for 1 pound of Italian Sausage. Brown the Sausage and then follow the directions for cooking and adding in all the other ingredients.
Chicken, Asparagus, & Ricotta Spaghetti Squash Pasta
Ingredients
- 1 medium size Spaghetti Squash
- 2 medium Chicken Breasts
- 1 bundle of Asparagus
- 2 Garlic Cloves
- 15 oz. Ricotta Cheese
- 2 tbsp Olive Oil
- 2 tsp Greek Seasoning
- 2 tsp Salt
- 2 tsp Pepper
- 1 Lemon
- 2.25 oz. Pine Nuts, Toasted
Instructions
- Preheat the oven to 375º. Cut the squash in half lengthwise. Scoop out the middle rind and seed out of the spaghetti squash. Coat the flesh with olive oil and place the squash flesh side down onto a parchment paper lined cookie sheet. Place in the oven for 35 minutes.
- While the squash is cooking, cut the asparagus woody stems of and slice the asparagus in thirds diagonally. Peel your garlic cloves. Dice your chicken into 1/2 inch cubes. Sprinkle the greek seasoning on the diced chicken.
- Preheat a large frying pan on medium high heat. Pour a drizzle of olive oil in the pan. Dump the diced chicken into the pan and cook completely for about 10 minutes. Allow the outside of the chicken to brown.
- Take the peeled garlic cloves and place them under each squash in the oven. Then, coat the asparagus with olive oil and place on the parchment lined cookie sheet with the squash. Cook for another 10-15 minutes or until the asparagus is well roasted.
- Meanwhile, roast your pine nuts. You can roast them either in the oven on a separate cookie sheet or in a toaster oven. Watch them very closely.
- When the squash is done roasting, scrape the middle out of the squash and smash the roasted garlic cloves with a fork. The squash will form into a noodle-like shape. Dump the squash and smashed garlic into the pan with the chicken and remove the pan from the heat. Then, add the asparagus, ricotta cheese, salt, and the juice from half of the lemon to the pan. Stir until well combined.
- Top with the roasted pine nuts and serve.
Nutrition Facts
Chicken, Asparagus, & Ricotta Spaghetti Squash Pasta
Serves: 4
|
Amount Per Serving: 2 cups
|
||
|---|---|---|
| Calories | 439 | |
| % Daily Value* | ||
| Total Fat 28 g | 43.1% | |
| Saturated Fat 6.4 g | 32% | |
| Trans Fat 0.4 g | ||
| Cholesterol 76.9 mg | 25.6% | |
| Sodium 1998.1 mg | 83.3% | |
| Total Carbohydrate 25.2 g | 8.4% | |
| Dietary Fiber 4.5 g | 18% | |
| Sugars 5.2 g | ||
| Protein 24.2 g | ||
| Vitamin A 6.5% | Vitamin C 5% | |
| Calcium 15.4% | Iron 11.5% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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