Name: Spaghetti Squash & Chicken with Avocado Pesto
Prep time: 30 min
Total time: 60 min
Ingredients: 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded; 1 ripe avocado; 1 cup packed basil leaves; 0.25 cup unsalted shelled pistachios; 2 tablespoons lemon juice; 1 clove garlic; 0.75 teaspoon salt, divided; 0.5 teaspoon ground pepper, divided; 5 tablespoons extra-virgin olive oil, divided; 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces

Spaghetti Squash & Chicken with Avocado Pesto

4.9

(8)

8 Reviews

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

Updated on December 23, 2019

Prep Time:

30 mins

Additional Time:

30 mins

Total Time:

1 hrs

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Low-Calorie Soy-Free

Jump to Nutrition Facts

Ingredients

1 2 1/2- 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 boneless, skinless chicken breast, trimmed and cut into 1-inch pieces

Directions

Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
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 (per serving)

497	Calories
32g	Fat
26g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 497
% Daily Value *
Total Carbohydrate 26g	9%
Dietary Fiber 8g	30%
Total Sugars 8g
Protein 30g	61%
Total Fat 32g	41%
Saturated Fat 5g	24%
Cholesterol 83mg	28%
Vitamin A 999IU	20%
Vitamin C 20mg	23%
Folate 86mcg	22%
Sodium 543mg	24%
Calcium 101mg	8%
Iron 2mg	13%
Magnesium 93mg	22%
Potassium 1072mg	23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.