Rethink your typical Caesar salad with this warm and delicious spaghetti squash version!

Makes: 4 servings

Serving Size: 375g

Prep Time: 15 minutes

Total Time: 60 minutes

Nutrition Facts:  308 calories / 27.5g carbs / 36g protein / 10.5g fat

Ingredients:

• 1 medium (1140g) spaghetti squash
• 1 lb (454g) boneless, skinless chicken tenders 
• 2 cups (260g) kale (chopped)
• ½ cup (120g) “Bolthouse Farms” Creamy Caesar dressing
• ½ cup (56g) shredded Parmesan 
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
2. Cut spaghetti squash in half lengthwise, remove seeds, and season with a pinch of salt and pepper. Transfer both halves to the baking sheet (cut side facing down). Roast for about 45 minutes or until the flesh is easily pierced. 
3. Meanwhile, season chicken breast with salt and pepper and heat a large nonstick skillet over medium high heat.
4. Cook the chicken breast tenders about 3-5 minutes each side until cooked through and internal temperature is 165 degrees F. Cut into small cubes.
5. Once the squash is cool enough to handle, use a fork to pull out the flesh in long “noodle” shreds and place in a large mixing bowl. 
6. Add the chicken, chopped kale, and Caesar dressing and mix well to combine.

Notes:

1. You can use any preferred seasoning on the chicken breast. Macro differences will be negligible.