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

Healthy Lifestyle

80% Nutrition, 20% Exercise

Remember, you can’t out-exercise a bad diet. A healthy lifestyle, especially for weight loss, is 80% nutrition, and only 20% exercise.

Let Betsy’s Nutritional Consulting help you begin on a journey to a healthier you. You will feel better inside and out!

Have questions? Ready to get started creating a healthier you? Ready to learn healthy eating that will last a lifetime?

Healthy Living

Recent Recipes

Summer Peach Salad with Chicken

Summer Peach Salad with Chicken

Ingredients 1 lb grilled or baked chicken10 oz greens of choice (lettuce, kale, spinach, spring mix)3 small peaches, sliced2 ears corn, husked and kernels removed from cob1/8 cup sliced almonds,...

read more
Air Fryer Mediterranean Chickpea Bowl

Air Fryer Mediterranean Chickpea Bowl

Ingredients 1 can chickpeas1 tbsp avocado oilSalt and pepper1 tsp garlic powder1 cucumber, diced½ onion (red or yellow), diced½ cup cherry tomatoes½ cup kale or spinach1/8 cup fresh basil,...

read more
Grilled Shrimp and Pesto Corn Salad

Grilled Shrimp and Pesto Corn Salad

Ingredients 4 medium ears corn, husked1 ½ cups cherry tomatoes halved1 lb uncooked jumbo shrimp, peeled and deveined2 tbsp pestoLow Fat Pesto (may freeze unused portion) 42 per 2 tbsp2 cups basil...

read more