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Baked Boursin Spaghetti Squash
A veggie-fied version of your favorite ooey-gooey pasta, with a garlic-herb cheese favorite.
Sides, Mains
Crisp apples, savory goat cheese, crunchy pecans and tart cranberries mix with sweet potatoes and roasted chicken for this hearty fall bounty.
Servings: 6
Time: 45 min
Start by preheating your oven to 425F. Line a large baking sheet with parchment paper. Toss together sweet potato with avocado oil, salt, and pepper. Bake for 20 minutes.
Mix together seasoning for chicken, then sprinkle it on the breasts.
After 20 minutes, take sweet potatoes out of the oven, toss, and then add the chicken to the same pan as the sweet potatoes. Bake both for another 16-18 minutes or until chicken reaches 165F.
While baking, prepare vinaigrette by mixing all ingredients together.
Add vinaigrette to kale and toss until full coated. Let sit at least 15 minutes. Use your hands to massage the kale, to make the leaves more tender.
Layer on sliced apples, cooked chicken, sweet potatoes, goat cheese, pecans, and cranberries.
Toss to coat.
A veggie-fied version of your favorite ooey-gooey pasta, with a garlic-herb cheese favorite.
Homemade ice cream, without the fuss. Just six ingredients -- but don't be shy about adding your own mix-ins!
A light, fresh pasta dish that is perfect for ready-made ravioli (or your favorite noodle).