Time and servings
1 hrTotal time
4Servings
10 minsPrep time
50 minsCooking time
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.