SPAGHETTI SQUASH WITH SUMMER PESTO AND CHICKEN

Spaghetti Squash with Summer Pesto and Chicken image

Replace traditional pasta with the tasty and lower-calorie option of spaghetti squash in this dairy-free pesto and chicken main dish recipe.

Provided by Marina Pariseau

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 55m

Yield 8

Number Of Ingredients 9

Ingredients

1 (1 pound) spaghetti squash
2 cups shredded cooked chicken
6 cups packed fresh basil
1 cup extra virgin olive oil
¾ cup pine nuts
4 cloves garlic
2 lemons, juiced
1 teaspoon sea salt
1 pinch sea salt and ground black pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place spaghetti squash in a shallow, non-reactive baking dish.
Roast in the preheated oven until squash is soft when punctured with a fork, 30 to 45 minutes. When cool enough to handle, cut in half lengthwise, and scoop out and discard seeds. Gently scoop out flesh and place in a bowl with shredded chicken.
Combine basil, olive oil, pine nuts, garlic, lemon juice, and 1 teaspoon sea salt in the bowl of a food processor; process until smooth. Add pesto to the spaghetti squash and chicken, tossing to combine. Season with sea salt and pepper.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 10.1 g, Cholesterol 27.3 mg, Fat 39.5 g, Fiber 2.4 g, Protein 13.5 g, SaturatedFat 6.2 g, Sodium 296 mg, Sugar 0.5 g