Spaghetti Squash with Summer Pesto and Chicken recipe

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Ingredients

1 (1 pound) spaghetti squash
2 cups shredded cooked chicken
6 cups packed fresh basil
1 cup extra virgin olive oil
¾ cup pine nuts
4 cloves garlic
2 lemons, juiced
1 teaspoon sea salt
1 pinch sea salt and ground black pepper to taste

Nutrition Info

433.5 calories
carbohydrate: 10.1 g
cholesterol: 27.3 mg
fat: 39.5 g
fiber: 2.4 g
protein: 13.5 g
saturatedFat: 6.2 g
servingSize: -
sodium: 296 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Place spaghetti squash in a shallow, non-reactive baking dish.

  3. Roast in the preheated oven until squash is soft when punctured with a fork, 30 to 45 minutes. When cool enough to handle, cut in half lengthwise, and scoop out and discard seeds. Gently scoop out flesh and place in a bowl with shredded chicken.

  4. Combine basil, olive oil, pine nuts, garlic, lemon juice, and 1 teaspoon sea salt in the bowl of a food processor, process until smooth. Add pesto to the spaghetti squash and chicken, tossing to combine. Season with sea salt and pepper.

Recipe Yield

8 servings

Recipe Note

Replace traditional pasta with the tasty and lower-calorie option of spaghetti squash in this dairy-free pesto and chicken main dish recipe.

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