• Preheat your oven to 375 °F (191 °C)
• This recipe is designed to make meal prep as easy as possible. The goal is to have a dump and bake meal that requires little effort but still is high in protein and has a carb and vegetable incorporated. I wanted to create something so easy, not even the noodles need to be pre cooked.

For the Chicken

• Cut your chicken thighs into bite sized pieces and place into the bottom of a 16"x9" casserole dish. I chopped mine right into the dish with kitchen sheers to save me from having to clean a cutting board.
• Season the chicken with salt to taste. Feel free to add any other seasonings you wish.

For the Vegetables

• I use both frozen cauliflower and frozen butternut squash to make things as easy as possible. No chopping required. Measure out both vegetables into a dish and microwave for a few minutes until warmed.
• While your vegetables are in the microwave, prepare your other sauce ingredients. Into a high powered blender, add the cottage cheese, lemon juice, oil, milk, water, garlic powder, onion powder, Italian seasoning, salt, and pepper. If you want to add some chicken bouillon for flavor, feel free to do so.
• Once your vegetables have warmed and softened add them to the blender as well and blend on high until the sauce is smooth and the vegetables are liquified.

For the Bake

• Pour a bit of sauce into the bottom of your casserole dish to coat the bottom. Add about one third of your uncooked spaghetti noodles over the chicken on the bottom and cover with more of the sauce. Repeat with more noodles and sauce, then the remaining noodles and sauce in another layer.
• Placing the noodles on top of the chicken will keep them lifted off of the bottom of the pan and layering the sauce and noodles allow for sauce to coat all around the noodle. If you place the noodles directly on the bottom of the pan you can get parts of the noodles that are untouched by sauce and they won't cook properly.
• Cover the casserole with foil and bake for 45 minutes.
• After 45 minutes, pull it from the oven and remove the foil. Gently stir to break up the noodles and separate any that are sticking together. Your sauce will likely be quite thin at this point, as it sits and cools it will thicken.
• Allow it to cool on the counter for 10-15 minutes.

Plating

• Once cooled down, divide the contents of the casserole dish into 5 meal prep containers and top with shaved parmesan cheese and chopped parsley.
• This meal will last up to 5 days in the fridge. If your sauce thickens up more than you would like over the week, you can add in a splash of milk before reheating.