Recipe: Pesto Chicken and Veggie Stuffed Spaghetti Squash

Pesto Chicken and Veggie Stuffed Spaghetti Squash

Total Servings: 4

Time: Approx. 60 minutes (can be done in 30 minutes over 2 days)

Ingredients:

• 2 medium spaghetti squashes (5-7 inches long)
• 2 chicken breasts
• ½ cup basil pesto
• 1-2 cups fresh baby spinach torn/chopped
• 1 extra large carrot shredded
• ½ cup green beans
• 1-2 TBSP fresh parsley to garnish

Directions:

1. Pre-heat oven to 400 degrees F.
2. Slice spaghetti squash in half lengthwise and scoop out the seeds. For easier cutting put squash in the microwave for 5 minutes to soften up to make it easier for knife to slide through.
3. Place squash face-down in baking sheet or baking dish adding a little water in the dish. Bake for 30-40 minutes or until tender and easily pierced with a fork. Cooking times will vary depending on size of squash. Squash can be roasted and stored in the refrigerator for a few days to help speed up the process. Just take the squash out of the refrigerator 30 minutes before time of meal.
4. While the squash roast cook chicken such as poach. Once chicken is cooked through chop into bite sized pieces and toss with pesto.
5. In a small pot heat a drizzle of olive oil to medium-high heat and sauté carrots and green beans for a few minutes until tender. Next add the spinach and pesto chicken stir until the spinach wilts.
6. Season with Himalayan sea salt if needed.
7. To stuff the squash simply pile on your pesto chicken and veggies or fluff the squash first with a fork before stirring in the pesto chicken and veggies.
8. Cover the baking dish with foil. Bake at 350 degrees F for approx. 20-30 minutes or until hot and bubbly.
9. Garnish with fresh parsley or basil leaves.

Nutrition Information:

Per serving size: Calories 239 Fat 7g Cholesterol 180mg Sodium 280mg Carbohydrates 24g Fiber 3g Protein 20g