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Spaghetti Squash & Chicken with Avocado Pesto

MP10584_Donnelly

Give pesto pasta a healthy makeover with this easy recipe that combines low-carb spaghetti squash with high-protein chicken breast. Top this powerhouse combo with homemade basil pesto that gets a creamy upgrade from ripe avocados to complete a mouthwatering chicken dinner.

Servings

4 servings

Prep Time

30 minutes

Total Time

1 hour

Ingredients

  • 12 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
  • 1ripe avocado
  • 1cup packed basil leaves
  • 1/4cup unsalted shelled pistachios
  • 2tablespoons lemon juice
  • 1clove garlic
  • 3/4teaspoon salt, divided
  • 1/2teaspoon ground pepper, divided
  • 5tablespoons extra-virgin olive oil, divided
  • 1pound skinless, boneless chicken breasts, trimmed and cut into 1-inch pieces

Instructions

  1. Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
  2. Place squash, cut-side down, on one side of the prepared pan. Bake until tender, about 45 minutes.
  3. Meanwhile, combine avocado, basil, pistachios, lemon juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Pulse until finely chopped. Add 4 tablespoons oil and process until smooth.
  4. Ten minutes before the squash is done, toss chicken, the remaining 1 tablespoon oil and the remaining 1/4 teaspoon each salt and pepper together in a medium bowl. Spread the chicken in an even layer on the empty side of the baking sheet. Return to the oven and bake until just cooked through, about 10 minutes.
  5. Using a fork, scrape the squash from the shells into a large bowl. Add the chicken and toss gently to combine. Serve topped with the pesto.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 497kcal
Carbohydrate Total 26g
Total Sugars 8g
Added Sugars 0g
Fiber 8g
Total Fat 32g
Saturated Fat 5g
Mono Saturated Fat 21g
Cholesterol 83mg
Sodium 543mg
Protein 30g
Potassium 1072mg
Calcium 101mg
Folate 86mcg
Omega-6 4g
Vitamin E 7mg
Zinc 2mg
Vitamin B3 14mg