Spaghetti Squash & Chicken with Avocado Pesto

Spaghetti Squash & Chicken with Avocado Pesto

2 Reviews
From: EatingWell.com, November 2017

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.

Ingredients 4 servings

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  • 1 (2½ pound) 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
  • 1 ripe avocado
  • 1 cup packed basil leaves
  • ¼ cup unsalted shelled pistachios
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 pound skinless, boneless chicken breasts, trimmed and cut into 1-inch pieces

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
  2. Place squash, cut-side down, on one side of the prepared pan. Bake until tender, about 45 minutes.
  3. Meanwhile, combine avocado, basil, pistachios, lemon juice, garlic, ½ teaspoon salt and ¼ teaspoon pepper in a food processor. Pulse until finely chopped. Add 4 tablespoons oil and process until smooth.
  4. Ten minutes before the squash is done, toss chicken, the remaining 1 tablespoon oil and the remaining ¼ 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.
  5. 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 information

  • Serving size: 1½ cups
  • Per serving: 497 calories; 32 g fat(5 g sat); 8 g fiber; 26 g carbohydrates; 30 g protein; 86 mcg folate; 83 mg cholesterol; 8 g sugars; 0 g added sugars; 999 IU vitamin A; 20 mg vitamin C; 101 mg calcium; 2 mg iron; 543 mg sodium; 1,072 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value), Folate (22% dv), Vitamin A (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 5½ fat, 3½ lean protein, 3½ vegetable

Reviews 2

January 01, 2018
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By: Kay
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.
November 28, 2017
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By: Penelope Wall
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!
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