Ingredients:
For Spaghetti Squash
- 1 medium spaghetti squash – cut into rounds
- olive oil
- salt – to taste
- 6 oz fresh baby spinach
- 2 Tbsp extra virgin olive oil
- zest from 1 lemon
- 2 Tbsp lemon juice – 1 lemon
- 1 cup skim ricotta cheese
- 1/4 cup shredded parmesan, plus more for serving
For Herb Roasted Chicken
- 2 – 4 boneless skinless chicken breasts, lightly pounded to even thickness
- 1 Tablespoon olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly-cracked black pepper
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp dried rosemary
Directions:
- Preheat oven to 350 F. Cut squash into 1 inch rounds and scoop out seeds
- Spray with olive oil (I used my Misto) and sprinkle with salt. Place spaghetti squash rounds on a lightly greased baking sheet and roast for 25 minutes.
- Remove from oven and shredded squash with fork
- Increase temperature of oven to 450 F.
- Light spray a baking pan with olive oil.
- Place chicken breasts in a single layer. Brush the tops of the chicken with olive oil.
- In a small bowl, mix salt, pepper, garlic powder, dried oregano and dried rosemary until combined. Sprinkle the mixture evenly over the top of the chicken.
- Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink.
- Once the chicken is cooked, remove the pan from the oven and let the chicken rest for at least 5 minutes. Slice chicken into strips.
- While chicken is resting, set a pot over medium-low heat and add olive oil and spinach. Cook until spinach begins to wilt. Add lemon zest, lemon juice, ricotta, parmesan cheese, 1/2 cup water. Season with salt and pepper to taste, cook and toss, about 2 minutes, until ricotta is heated through. Add spaghetti squash into the pot and mix throughly.