Skip to Content
A message to our customers on COVID-19 Read More
Marinate Time
30 mins
Prep Time
10 mins
Total Time
1 h
Serves
4

Ingredients

1
spaghetti squash (about 2 lb/1 kg), halved lengthwise and seeded
6 tbsp
Caesar dressing, divided
90 mL
1 clove
garlic, minced
1/4 tsp
pepper
1 mL
4
boneless, skinless chicken breasts, about 6 oz (175 g) each
1 1/3 cup
tomato and herbs pasta sauce, divided
325 mL
1/4 cup
shredded, part skim mozzarella cheese
60 mL

Method

Step 1
Preheat oven to 350°F (180°C). Line a large baking sheet with foil and spray with cooking spray. Arrange squash, cut-side up, on baking sheet. Brush with 3 tbsp (45 mL) dressing and sprinkle with garlic and pepper. Bake 30 min.
Step 2
Meanwhile, toss chicken in remaining dressing and marinate while squash is baking. Add chicken to baking sheet and bake 20 min. Spread 1/3 cup (75 mL) pasta sauce over chicken and sprinkle evenly with cheese. Bake until cheese is melted and squash is tender, about 10 min.
Step 3
Drag a fork over squash to release the spaghetti-like strands; discard rinds. Serve chicken over squash. Warm remaining sauce and serve on the side.
Share This

Characteristics

Better for you Dinner

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ of the recipe)
Calories:
390
Fat:
11
Saturated Fat:
2
Carbs:
16
Fibre:
3
Cholesterol:
140 mg
Protein:
55
Sodium:
660 mg