Give pesto pasta a healthy makeover with this easy recipe that combines low-carb spaghetti squash with high-protein chicken breast. Top this powerhouse combo with homemade basil pesto that gets a creamy upgrade from ripe avocados to complete a mouthwatering chicken dinner.

Carolyn Casner
Source: EatingWell.com, November 2017
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

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  • Place squash, cut-side down, on one side of the prepared pan. Bake until tender, about 45 minutes.

  • Meanwhile, combine avocado, basil, pistachios, lemon juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Pulse until finely chopped. Add 4 tablespoons oil and process until smooth.

  • Ten minutes before the squash is done, toss chicken, the remaining 1 tablespoon oil and the remaining 1/4 teaspoon each salt and pepper together in a medium bowl. Spread the chicken in an even layer on the empty side of the baking sheet. Return to the oven and bake until just cooked through, about 10 minutes.

  • Using a fork, scrape the squash from the shells into a large bowl. Add the chicken and toss gently to combine. Serve topped with the pesto.

Nutrition Facts

497 calories; protein 30.3g 61% DV; carbohydrates 25.8g 8% DV; exchange other carbs 1.5; dietary fiber 8.4g 33% DV; sugars 8.3g; fat 31.9g 49% DV; saturated fat 4.7g 24% DV; cholesterol 82.8mg 28% DV; vitamin a iu 999.3IU 20% DV; vitamin c 20.3mg 34% DV; folate 86mcg 22% DV; calcium 100.9mg 10% DV; iron 2.3mg 13% DV; magnesium 93.2mg 33% DV; potassium 1071.6mg 30% DV; sodium 542.7mg 22% DV; thiamin 0.3mg 30% DV.

Reviews (6)

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6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/10/2019
This is a very satisfying meal and will make again! Instead of adding 4T of oil to the pesto I used 2 T oil and 2 T water. Brushed 1/2 T oil on squash before roasting and added 1 T oil to shredded squash to moisten a bit. I added one wedged purple onion and sliced red pepper to chicken and roasted it all together Mixed in several handfuls of chopped spinach/arugula mix to shredded squash and divided into 5 portions instead of 4. I bought stir-fry chicken breast which saved time. Read More
Rating: 5 stars
08/01/2018
This was delicious. Even my 15 year old son went back for seconds! I added garlic powder paprika and onion powder to the chicken before cooking it and I added a sliced red pepper to the same pan when I added the chicken. Everything else was as in the recipe. The sauce was sooo tasty and it was much more filling than I expected. Will definitely make again. Read More
Rating: 5 stars
02/19/2018
A most happy result packed full of flavor and goodness we all had seconds. The only thing I changed is I drizzled on the finished squash some excellent EVOO from California Olive Ranch. The chicken was good but not essential so next time I ll invite my vegan sister in law and leave off the chicken. Read More
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Rating: 5 stars
01/26/2018
I love the pesto in this recipe. Based on previous comments I added a clove of garlic and 1/4 cup of diced onion and red pepper along with some chopped kale for color. I cooked it all with the chicken and it was amazing. Had the leftovers for lunch and it was still great the next day. Read More
Rating: 4 stars
01/02/2018
I made this today for lunch today. The avocado pesto was a surprise I really like it. I'm taking leftovers to work for lunch tomorrow so I hope it doesn't turn brown. This recipe is filling and tasty. Next time I will experiment with adding different spices to the pesto to give it some kick because I feel like it's missing some depth of flavour. Read More
Rating: 5 stars
11/28/2017
This dish is amazing. The combination of pesto chicken and spaghetti squash is so rich and satisfying. You don't even miss the pasta. Yum! Read More
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