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Spaghetti Squash with Summer Pesto and Chicken

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"Replace traditional pasta with the tasty and lower-calorie option of spaghetti squash in this dairy-free pesto and chicken main dish recipe."
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55 m servings 433
Original recipe yields 8 servings


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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place spaghetti squash in a shallow, non-reactive baking dish.
  3. 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.
  4. 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

Per Serving: 433 calories; 39.5 10.1 13.5 27 296 Full nutrition

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