Pesto Chicken & Spaghetti Squash

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 220.7
  • Total Fat: 11.7 g
  • Cholesterol: 40.9 mg
  • Sodium: 305.5 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 16.5 g

View full nutritional breakdown of Pesto Chicken & Spaghetti Squash calories by ingredient
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More random from my kitchen. More random from my kitchen.
Number of Servings: 6


    chicken, spaghetti squash, pesto, shallot, garlic, salt and pepper to taste, shredded cheese (Italian blend)


A day prior, I bake the spaghetti squash in its skin for an hour (or more, size depending). I let it cool in the oven. Once cooled, I halve it, scoop out the seeds, then use a fork to gently excavate the produce.

Day of, and the beginning of the 15 minutes of prep time, dice shallots (2), garlic cloves (4), and 10 oz of raw chicken breast -- removing any fat. Soften the shallots and garlic over medium heat, adding salt and pepper to taste. Add the chicken diced chicken and cook until done. Add 4 cups of spaghetti squash and mix. Add .5 oz container of pesto and mix again. Sprinkle cheese on top. Serve. Enjoy.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user RKFIONN.

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