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.
