Italian Chicken Pesto with Spaghetti Squash
This is a great new paleo version of your favorite Italian recipe with spaghetti squash. I like to sprinkle a bit of Parmigiano-Reggiano cheese over mine.
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Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
Cook's Notes:
If you've never cooked with pesto before, don't think of it as spaghetti sauce. A little bit goes a long way! The jars are usually about 1/3 of the size of a spaghetti sauce jar. I'll typically be able to make 3 meals with 1 jar. Just throw the extra in the fridge and save for next time.
Be sure to avoid canola oil in your pesto sauce and sun-dried tomatoes. Also, keep heat on low once you start adding olive oil and pesto sauce.
Nutrition Facts
Per Serving:
460 calories; protein 22.4g; carbohydrates 42g; fat 26g; cholesterol 37.2mg; sodium 1825.1mg.
Full Nutrition