In this recipe you get tender roasted squash, juicy lemony chicken, and those creamy little pockets from the beans and cottage cheese that make everything feel a bit more indulgent without actually being heavy.
It's the kind of meal I make when I want something nourishing but still crave brightness! Like late winter turning into early spring, when you're ready for lemon and greens again but still need something warm in your bowl.
*Disclaimer: This image was created with AI to better reflect the dish visually. I originally developed this recipe in the Spring of 2025, before I had my website up and before I focused on photographing my meals (I was mostly focused on filming). I've included the original photo below for full transparency. AI is here to stay, and I believe in being open about what's real and what's enhanced. At the end of the day, what matters most is the recipe itself, and I hope you make it and enjoy it in your own kitchen.
Jump to:
Ingredients
This ingredient lineup feels simple at first glance, but once it comes together, every piece has a purpose fresh, creamy, bright, and just hearty enough to satisfy.
- Spaghetti squash
- Asparagus
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Boneless, skinless chicken breasts
- Garlic
- Cannellini beans
- Freshly grated Parmesan cheese
- Cottage cheese
- Lemon (zest and juice)
See recipe card for quantities.
Instructions
This comes together in a way that feels effortless-everything roasting at once, building layers without much hands-on time.
- Roast the spaghetti squash - Preheat oven to 400°F. Place squash halves cut-side down on a baking sheet. Roast for 35-40 minutes, until tender. Let cool slightly, then use a fork to gently pull into strands.
- Roast the asparagus - On a separate sheet pan, toss asparagus with 1 tablespoon olive oil, salt, and pepper. Roast for about 10 minutes, until just crisp-tender. Set aside.
- Cook the chicken - Season chicken with salt, pepper, and garlic. Roast in the oven or sear in a skillet over medium heat until cooked through and juicy. Let rest, then slice into strips.
- Assemble everything - In a large bowl, combine spaghetti squash, asparagus, sliced chicken, cannellini beans, Parmesan, cottage cheese, lemon zest, and lemon juice.
- Finish and serve - Drizzle with a little olive oil and toss gently. Taste and adjust salt and pepper as needed. Serve warm or at room temperature.
Substitutions
This is a flexible, real-life kind of recipe-the kind that works with what you have in the fridge without losing its charm.
- No asparagus - Try broccoli, green beans, or even zucchini.
- No cannellini beans - Chickpeas or butter beans work beautifully.
- No cottage cheese - Ricotta or even a dollop of Greek yogurt gives a similar creamy effect.
- Chicken swap - Rotisserie chicken or leftover grilled chicken makes this even easier.
- Dairy-free option -Skip Parmesan and cottage cheese, or use a dairy-free alternative.
Variations
Once you make it once, you'll start to see how easily it shifts depending on your mood or the season.
- Add crunch - A sprinkle of toasted pine nuts or almonds takes it up a notch.
- Make it extra lemony: -Add more zest right before serving for a brighter finish.
- Herb it up - Fresh parsley, basil, or dill adds a fresh, garden feel.
- Turn up the heat: -A pinch of red pepper flakes gives it a subtle kick.
- Make it vegetarian - Skip the chicken and double the beans, or add roasted mushrooms.
Equipment
Nothing fancy here-just the kind of tools that make weeknight cooking feel manageable and smooth.
- Large sheet pan (for spaghetti squash)
- Second sheet pan (for asparagus)
- Large mixing bowl
- Sharp knife
- Cutting board
- Fork (for shredding squash)
- Skillet (if cooking chicken on the stovetop)
Storage
This is one of those meals that actually gets better after it sits for a bit-the flavors settle in and everything melds together.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It reheats well, but it's also just as good cold or at room temperature, which makes it perfect for lunches.
If reheating, add a small drizzle of olive oil or a squeeze of lemon to bring everything back to life.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Spaghetti Squash with Navy Beans Lemony Chicken
Ingredients
Equipment
Method
- Roast the spaghetti squash. Preheat the oven to 400°F. Place spaghetti squash halves cut-side down on a baking sheet. Roast for 35-40 minutes, or until tender and easily pierced with a fork. Let cool slightly, then use a fork to scrape into strands.
- Roast the asparagus. On a separate sheet pan, toss asparagus with 1 tablespoon olive oil, salt, and pepper. Roast in the oven for 10 minutes, until crisp-tender. Set aside.
- Cook the chicken. Season chicken breasts with salt, pepper, and garlic. Roast in the oven or sear in a skillet over medium heat until cooked through and juicy. Let rest briefly, then slice.
- Assemble the bowl. In a large bowl, combine spaghetti squash strands, roasted asparagus, sliced chicken, cannellini beans, Parmesan, cottage cheese, lemon zest, lemon juice, and pine nuts.
- Drizzle with a little olive oil and toss gently to combine. Season with additional salt and pepper to taste.
- Serve warm or at room temperature. Stores well in the fridge for 3-4 days, making it ideal for lunches or easy weeknight dinners.
