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Spaghetti Squash & Chicken with Avocado Pesto

  • 30 m
  • 1 h
Carolyn Casner
“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

    • 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

Directions

  • 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.
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