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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

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Read the full recipe after the video.

Recipe Summary test

active:
30 mins
total:
1 hr
Servings:
4
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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

1 1/2 cups
497 calories; protein 30.3g; carbohydrates 25.8g; dietary fiber 8.4g; sugars 8.3g; fat 31.9g; saturated fat 4.7g; cholesterol 82.8mg; vitamin a iu 999.3IU; vitamin c 20.3mg; folate 86mcg; calcium 100.9mg; iron 2.3mg; magnesium 93.2mg; potassium 1071.6mg; sodium 542.7mg; thiamin 0.3mg.

5 1/2 fat, 3 1/2 lean protein, 3 1/2 vegetable

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