Spaghetti Squash with Chicken & Tomato Pesto

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Spaghetti Squash with Chicken & Tomato Pesto calories by ingredient


Introduction

Delicious! Delicious!
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.

TAGS:  Poultry |