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Summer Lemon, Chicken & Asparagus Spaghetti Squash π
πβοΈFresh, zesty, and perfect for the last bit of summer! ππ This will probably be my last Summer recipe with it almost being September!
Gluten Free | High Protein | Simple Wholesome Ingredients
π©π»βπ³INGREDIENTS:
1 medium spaghetti squash (about 2 1/2 pounds)
2 tbsp olive oil, divided
3 tsp minced garlic
1 pound asparagus
3/4 cup blended cottage cheese (can also use ricotta cheese or Greek yogurt)
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly squeezed lemon juice (from about 1 lemon)
Zest of one lemon
3 tbsp pine nuts, toasted
1-2 tsp fresh thyme (from 4 to 5 sprigs)
20 oz cooked chicken breasts (seasoned with 1/2 tsp rosemary, 1 tsp garlic salt, & 1 tsp lemon pepper)
Salt & pepper to taste for cooking squash & asparagus
π©π»βπ³INSTRUCTIONS:
1. Preheat your oven to 400Β°F. Cut the squash in half & scrape out the seeds. Drizzle with 1 tbsp oil & season with s&p. Bake for 35 minutes.
2. Meanwhile, trim the woody ends of the asparagus and cut the stalks at a diagonal.
3. Remove the baking sheet with the squash, add the asparagus to the other side, and toss with the remaining oil. Season with s&p. Return the baking sheet to the oven and roast for 10 minutes.
4. Remove the baking sheet from the oven. Run a fork through the flesh of the spaghetti squash to separate and remove the strands from the shell.
5. In a large bowl, combine the shredded spaghetti squash, asparagus, cottage cheese, chicken, lemon juice, zest, garlic, pine nuts, & thyme in a large bowl. Enjoy!
Macros Per Serving (6):
316 calories
11g fat
17g carbs (13 net)
37g protein
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