- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 387.6
- Total Fat: 21.1 g
- Cholesterol: 93.8 mg
- Sodium: 412.8 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 2.3 g
- Protein: 38.1 g
Chicken Pesto Spaghetti SquashSubmitted by: BLUEEYESTATTOOS
1 medium spaghetti squash, cooked and shredded into strands
3 boneless-skinless chicken breasts, cubed
1 Tablespoon olive oil
3/4 cup pesto sauce (see below)
4 ounces smoked or plain mozzarella, shredded
1/4 cup grated Parmesan cheese
2 tablespoons coarse-chopped walnuts or pine nuts
2 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
4 cups basil leaves (about 4 ounces)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 teaspoon salt
Place chicken breasts in a glass baking dish, spray lightly with olive oil. Bake at 350 for 25 minutes. Remove and allow to cool. Cut into cubes.
Yield: 6 to 8 servings
You will need a food processor or strong blender. With the motor running, drop the pine nuts and garlic through the feed chute. Process until finely minced. Add the olive oil and pulse three times. Add basil, Parmesan cheese, and salt to the processor bowl. Process until finely minced, scraping down sides.
Refrigerate leftovers and use within 1 week.
Yield: 3/4 cup
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BLUEEYESTATTOOS.