Spaghetti Squash with Summer Pesto and Chicken recipe
All Recipes Meat and Poultry Recipes Chicken Baked and Roasted
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
Nutrition Info
- 433.5 caloriescarbohydrate: 10.1 gcholesterol: 27.3 mgfat: 39.5 gfiber: 2.4 gprotein: 13.5 gsaturatedFat: 6.2 gservingSize: -sodium: 296 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti Squash with Summer Pesto and Chicken
Directions
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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.