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Time
60 min
Level
Basic
Author
eatingwell

Spaghetti Squash & Chicken with Avocado Pesto

gluten-free
Instructions
1
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
2
Using a fork, scrape the squash from the shells into a large bowl. Add the chicken and toss gently to combine. Serve topped with the pesto.
3
Place halved lengthwise and seeded squash, cut-side down, on one side of the prepared pan. Bake until tender, about 45 minutes.
4
Meanwhile, combine avocado, basil leaves, pistachios, lemon juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Pulse until finely chopped. Add 4 tablespoons oil and process until smooth.
5
Ten minutes before the squash is done, toss trimmed and cut into 1-inch pieces chicken, the remaining 1 tablespoon oil and the remaining 1/4 teaspoon each salt and pepper together in a medium bowl. Spread the chicken in an even layer on the empty side of the baking sheet. Return to the oven and bake until just cooked through, about 10 minutes.
Micro nutrients
Total weight
473.98g
Carbs
25.59g
Dietary fiber
7.11g
Sugar
7.94g
Fats
28.31g
Saturated
3.85g
Poly
3.51g
Mono
16.96g
Proteins
31.45g
Calcium
29.01%
Iron
16.27%
Magnesium
19.17%
Vitamin A
148023.02%
Vitamin C
75.46%
Vitamin B6
10.29%
Vitamin D
0mg
Vitamin B12
0mg
Sodium
109.58%
Potassium
73.88%
Cholesterol
107.49%
Percentages are based on a diet of 2000 calories a day.
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