- 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
Directions
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- 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
