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