Skip to Content
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.

× You have already rated this item.

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