Spaghetti Squash with Navy Beans Lemony Chicken
A fresh, feel-good dinner that brings together tender spaghetti squash, juicy lemon-seasoned chicken, and crisp roasted asparagus. Creamy cannellini beans, Parmesan, and cottage cheese add richness without heaviness, while bright lemon ties everything together. It’s a balanced, protein-packed meal that works just as well for easy weeknight dinners as it does for make-ahead lunches.
Equipment
- Large Bowl
- 2 Sheet Pans
Ingredients
- 1 medium spaghetti squash, halved lengthwise and seeds removed
- 1 bunch asparagus, trimmed and chopped into bite-size pieces
- 2 tablespoon Olive Oil, divided (plus more for finishing)
- salt + pepper
- 2 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 cup canned cannellini beans, rinsed and drained
- ¼ cup freshly grated Parmesan cheese
- ¼ cup cottage cheese
- Zest and juice of one lemon
Instructions
- 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.