Sometimes picking out a quick AND healthy recipe can be difficult. As a mother of three I completely understand. It's also difficult to find something affordable and easy to make. If you're a mom you definitely know that children don't always want to eat veggie loaded dinners and in order for us to keep our goals in check we have to make an extra meal for ourselves. So here I give you the easy spaghetti squash with chicken and asparagus recipe! Simple ingredients and simple time needed!

This dish is loaded with veggies and protein and a very simple sauce that I found to make this even more delicious and healthy while adding in an extra healthy fat by using avocados. The longest part of making this is the time needed for the spaghetti squash to cook at about 45-50 minutes, but thats time that can be spent on some very productive chores... am I right? 

Here is what you will need:

1- Spaghetti squash cut in half long ways

    (scoop out the seeds in the middle)

1- Teaspoon of olive oil

salt and pepper

1- bundle of asparagus

1- Cup of shredded red cabbage

2- Chicken breasts diced  (OR I use a rotisserie chicken diced up)



salt and pepper to taste

1- Teaspoon lemon juice

1- Teaspoon onion powder

1/2- Cup milk


Step 1: Preheat the oven to 400 degrees. Cut the spaghetti squash right down the middle long ways and scoop out the seeds. Rub olive oil inside and out and sprinkle salt and pepper on the edible part of the squash. Lay the squash flat side down on a baking sheet lined with aluminum foil and bake for 45-50 minutes until the squash is tender. May need an extra 5-10 minutes depending on the oven as some may vary in cooking time. 


Step 2: While the squash is cooking dice up your cooked chicken. Cut up the asparagus into about 1" pieces and shred the cabbage. sautéed the asparagus and cabbage until cooked through and add in the chicken to heat up. Add salt and pepper to your liking.


Step 3: Make the avocado cream sauce. Peel and cut the avocado into pieces small enough for the blender. Add in your lemon juice, salt, pepper, onion powder and milk. Blend the ingredients until it is a creamy sauce. You may need to add a bit more milk depending on how thick or thin you like your sauce. 


Step 4: Once the spaghetti squash is done baking through, use a fork to pull apart the squash inside until it is like spaghetti. Add in your vegetables and chicken and pour your sauce on top as you'd wish! 


Keep left overs in a container and eat within 3 days. It is a delicious meal for the next days lunch! 

Taste as you go along while you make the sauce and when you pull apart the spaghetti squash to make sure it is seasoned as YOU like. I always say add salt and pepper to taste because some people like to taste their salt and people like me are happy with just enough salt to bring out the taste of the food. I hope you enjoy this dish! You are more than welcome to sub in spinach or kale instead of asparagus in case you are not fond of the vegetable. 


Make sure to get in your daily dose of greens and An avocado on Top!


Recipe by:

Chrissi- Certified Fitness Nutritionist  


2018 An Avocado on Top By Chrissi and Chris

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