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

Gallery

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

    Advertisement
  • 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

434 calories; protein 13.5g 27% DV; carbohydrates 10.1g 3% DV; fat 39.5g 61% DV; cholesterol 27.3mg 9% DV; sodium 296mg 12% DV. Full Nutrition