Prep Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:4Yield:4 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:30 mins
Additional Time:
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded1ripe avocado1cuppacked basil leaves¼cupunsalted shelled pistachios2tablespoonslemon juice1clovegarlic¾teaspoonsalt, divided½teaspoonground pepper, divided5tablespoonsextra-virgin olive oil, divided1poundboneless, skinless chicken breast, trimmed and cut into 1-inch pieces
Cook Mode(Keep screen awake)
Ingredients
12 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1ripe avocado
1cuppacked basil leaves
¼cupunsalted shelled pistachios
2tablespoonslemon juice
1clovegarlic
¾teaspoonsalt, divided
½teaspoonground pepper, divided
5tablespoonsextra-virgin olive oil, divided
1poundboneless, skinless chicken breast, trimmed and cut into 1-inch pieces
DirectionsPreheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.Place squash, cut-side down, on one side of the prepared pan. Bake until tender, about 45 minutes.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.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.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.Originally appeared: EatingWell.com, November 2017
Directions
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.Place squash, cut-side down, on one side of the prepared pan. Bake until tender, about 45 minutes.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.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.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.
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
Place squash, cut-side down, on one side of the prepared pan. Bake until tender, about 45 minutes.
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.
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.
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.
Originally appeared: EatingWell.com, November 2017
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Nutrition Facts(per serving)497Calories32gFat26gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
