Lemony Cajun Chicken Spaghetti Squash with Broccoli + Herbed Ricotta

Lemon Cajun Chicken Spaghetti Squash with Broccoli and Herbed Ricotta

3 sheet pans. 1 oven. 100 reasons to love.

Welcome back to reality!!! It's a little rough here, I know. With the holidays behind us and 353 days until Christmas 2016 (who's counting tho), fleeting daylight hours and dipping temperatures, January can seem a lil bleek.

On the flip side, this month does have its perks - namely just shameless Netflix binging and going to bed early <-- ahhh who am I? I don't know if it's just the fact that Y2K was now sixteen years ago or this new emerging wrinkle in between my eyebrows or the realization that I'm legitimately five years too old to be a contestant on The Bachelor... but I can't tell you how happy I've been to hibernate this past week!!! Older and wiser maybe? I'm sure I'll be ready to socialize again this weekend......................? #callmewhenImdonemakingamurdererbye

Anywho, if you're extra into eating healthy this month just like the rest of the world (just about 24 days until your workout classes are back to normal attendance rates lol) then this is the PERFECT way to jumpstart your January. Spaghetti squash really is a dream - it takes zero effort, is ready in 30 mins and is healthy AF. Low on carbs, tons of flavor, nutrients galore... this squash is bananas #b-a-n-a-n-a-s!

The very best part about this meal outside of its good looks? Everything goes in the oven! Set it and foghettabouit. Once everything is roasted up (and just wait 'til you try the charred broccoli YUM), heat the simplest sauce on the stovetop and mix everything together with a creamy ricotta. You will not be able to resist this one mates.

Healthy, filling, satisfying and easy to throw together? Happy New Year it is! BTW- for step-by-step pics of recipes you see on Savvy, follow me on Snapchat @cayla7988!

Lemony Cajun Chicken Spaghetti Squash with Broccoli + Herbed Ricotta

Prep Time: 5 mins | Cook Time: 30 mins | Serves 2 with leftovers :)

inspired by How Sweet It Is

  • 1 medium spaghetti squash
  • 2 boneless, skinless chicken breasts
  • 1 large head of broccoli
  • 3 lemons
  • Cajun season like Tony's Creole
herbed ricotta
  • 1 15-oz. container ricotta cheese (whole or part-skim only) 
  • 1/2 cup chopped herbs (parsley, basil, thyme, combo of any!)
garlic lemon sauce
  • 1 tbsp. butter
  • 2 tbsp. olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • juice from 1/2 lemon
  • 1 cup white wine (can sub chicken broth) 
The Steps
  1. Preheat and prep: Heat your oven to 400 degrees. Pull out three sheet pans and set aside. On a cutting board, slice your spaghetti squash lengthwise from end to end but be careful! It might take a little muscle. Once it is sliced, take a sharp spoon and scoop out all the seeds and goop that you see - it will look like the inside of a pumpkin after it has been scooped, leaving just the flesh. Drizzle with olive oil and sprinkle heavily with salt and pepper. Place cut-side down onto sheet pan #1 and set aside.

  2. Season your chicken: Take your chicken breasts and trim any excess white fat from the edges. Pat them dry and then place onto sheet pan #2 over to one side. Drizzle with olive oil and sprinkle with cajun season. On your cutting board, slice 3 of the 4 lemons in half and place them cut side down onto the same sheet pan as the chicken. Set pan aside.

  3. Chop up broccoli: Last but not least, sheet pan #3: Take your head of broccoli and chop into small florets leaving a small stem on each. Place onto last sheet pan and drizzle with a little more olive oil and toss to coat. Season the broccoli with more cajun seasoning.

  4. Place into preheated oven: Separate your oven racks so that you can fit all three sheet pans in: closest to top goes spaghetti squash, middle rack is for broccoli, bottom rack for chicken and lemons. Close door and set timer for 20 minutes. When timer goes off, switch the bottom two sheet pans, moving broccoli to bottom and chicken to middle rack. Set timer for another 10 minutes and remove everything to cool. Once rested for more than 10 minutes, slice chicken.

  5. Meanwhile, make your sauce: In a small saucepan or skillet, heat 1 tbsp. butter and 2 tbsp. olive oil over medium low heat. Add in your minced shallot and cook for 1 minute, then add in garlic. Cook for another minute before adding in wine (or broth) and lemon juice. Bring to a simmer, season with salt and pepper, and then keep warm on low heat.

  6. Finish with ricotta: In a medium bowl, combine ricotta with chopped herbs. Taste and season with salt and pepper; set aside. Take cooled spaghetti squash (you can hold it with an oven mitt if necessary) and using a fork, start from one end and scrap squash lengthwise to create long spaghetti-like strands. Place into warmed sauce and coat; you might only need one side of the squash depending on your hunger level :). Toss in charred broccoli and plate, topping with dollops of the herbed ricotta and chicken slices.
ENJOY! This makes for great leftovers too! #eatingthemnow

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with @TheSavvySpoon or #TheSavvySpoon on Instagram!


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