Chicken Pesto Spaghetti Squash

Nov 20, 2019

Ingredients:

  • 1 spaghetti squash
  • 1.5 cooked chicken breast
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 cup pesto
  • Pesto:
    • 1 cup raw shelled walnuts
    • 3 cups fresh basil leaves
    • 2 cups fresh baby spinach leaves
    • 4 cloves garlic
    • 2/3 cup extra virgin olive oil
    • Salt to taste
    • 2 tbsp yeast

Directions:

For the pesto:
Add all of the pesto ingredients to a blender and process until smooth.

For the spaghetti squash:
Preheat oven to 425 degrees. Cut the squash in half and remove seeds. Place cut-down side down onto a foil-lined baking sheet and roast for 20 minutes. Allow the squash to cool, then use a fork to shred the squash into a bowl.

Add 1 cup pesto and cooked chicken to the spaghetti squash and combine. Serves 6.

Nutrition Information:
Calories: 358 Protein: 27g Carbs: 18g Fat: 20g

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