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. Source: EatingWell.com, November 2017

Carolyn Casner
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Ingredients

Directions

  • 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; 31.9 g total fat; 4.7 g saturated fat; 83 mg cholesterol; 543 mg sodium. 1072 mg potassium; 25.8 g carbohydrates; 8.4 g fiber; 8 g sugar; 30.3 g protein; 999 IU vitamin a iu; 20 mg vitamin c; 86 mcg folate; 101 mg calcium; 2 mg iron; 93 mg magnesium;

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