Spaghetti Squash with Chicken & Tomato Pesto

Name: Spaghetti Squash with Chicken & Tomato Pesto Recipe
Yield: 8
Ingredients: 6 cup Spaghetti Squash; 16 ounces Chicken Breast (cooked) no skin roasted; 4 medium (approx 2-3/4 long 2- Peppers sweet red fresh; 1 medium (2-1/2 dia) Onions raw; 2 cup California Sun Dried Tomato Pesto (by GARGREEN18); .25 cup Parmesan Cheese grated; 1 cup shredded Mozzarella Cheese whole milk; 2 tbsp Extra Virgin Olive Oil

Number of Servings: 8

Ingredients

6 cup Spaghetti Squash 16 ounces Chicken Breast (cooked), no skin, roasted 4 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh 1 medium (2-1/2" dia) Onions, raw 2 cup California Sun Dried Tomato Pesto (by GARGREEN18) .25 cup Parmesan Cheese, grated 1 cup, shredded Mozzarella Cheese, whole milk 2 tbsp Extra Virgin Olive Oil

Directions

Cook spaghetti squash. Saute chicken & peppers. Mix all ingredients together in baking dish & top with cheese. Bake for 45 minutes at 400 F.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ERARAUJO.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 337.6
Total Fat: 22.5 g
Cholesterol: 48.6 mg
Sodium: 608.8 mg
Total Carbs: 19.9 g
Dietary Fiber: 4.1 g
Protein: 20.7 g

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