Recipe: Pesto Chicken and Veggie Stuffed Spaghetti Squash
Pesto Chicken and Veggie Stuffed Spaghetti Squash
Total Servings: 4
Time: Approx. 60 minutes (can be done in 30 minutes over 2 days)
Ingredients:
- 2 medium spaghetti squashes (5-7 inches long)
- 2 chicken breasts
- ½ cup basil pesto
- 1-2 cups fresh baby spinach torn/chopped
- 1 extra large carrot shredded
- ½ cup green beans
- 1-2 TBSP fresh parsley to garnish
Directions:
- Pre-heat oven to 400 degrees F.
- Slice spaghetti squash in half lengthwise and scoop out the seeds. For easier cutting put squash in the microwave for 5 minutes to soften up to make it easier for knife to slide through.
- Place squash face-down in baking sheet or baking dish adding a little water in the dish. Bake for 30-40 minutes or until tender and easily pierced with a fork. Cooking times will vary depending on size of squash. Squash can be roasted and stored in the refrigerator for a few days to help speed up the process. Just take the squash out of the refrigerator 30 minutes before time of meal.
- While the squash roast cook chicken such as poach. Once chicken is cooked through chop into bite sized pieces and toss with pesto.
- In a small pot heat a drizzle of olive oil to medium-high heat and sauté carrots and green beans for a few minutes until tender. Next add the spinach and pesto chicken stir until the spinach wilts.
- Season with Himalayan sea salt if needed.
- To stuff the squash simply pile on your pesto chicken and veggies or fluff the squash first with a fork before stirring in the pesto chicken and veggies.
- Cover the baking dish with foil. Bake at 350 degrees F for approx. 20-30 minutes or until hot and bubbly.
- Garnish with fresh parsley or basil leaves.
Nutrition Information:
Per serving size: Calories 239 Fat 7g Cholesterol 180mg Sodium 280mg Carbohydrates 24g Fiber 3g Protein 20g