Chicken, Asparagus, & Ricotta Spaghetti Squash Pasta

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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.

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