Pesto Chicken with Spaghetti Squash

Alrighty, I have an awesome low-carb, tasty dinner for you! If you haven’t tried spaghetti squash, well quite frankly, you haven’t lived. This stuff is the bees knees, yup, I just said that. You can use it in place of spaghetti pasta in ANY recipe. Even though it does not taste anything like pasta, it does absorb the flavour of the food you cook it in. So you ready to try it? Good…let’s do it…

Pesto Chicken with Spaghetti Squash
Serves 4
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Ingredients
  1. 1 medium sized spaghetti squash - about 4 cups cooked
  2. 1 lb boneless, skinless chicken breast
  3. 2 cup of spinach
  4. 1/2 cup pesto sauce (look for low sodium)
  5. 14 oz can of artichoke hearts, rinsed and chopped
  6. 16 Kalamata olives, pitted and chopped
  7. 1/2 cup of water
  8. 3 cloves of garlic
  9. Salt and pepper to taste
Instructions
  1. First, cook the squash (you could do this ahead of time and refrigerate).
  2. Preheat your oven to 375F.
  3. Then, roll up your sleeves and CAREFULLY cut the squash in half, lengthwise (I usually ask the hubbs to do this - since my clumsy self might hack off a finger. That was he can say he "helped". Another option is to microwave the squash for a few minutes to soften which makes it easier to cut), scoop out the seeds (you can save these for roasting like you would pumpkin seeds),
  4. Next, get a shallow dish or baking sheet, add about 1/4 inch of water, sprinkle the inside of squash with salt and pepper, then lay face down in the pan and bake for about 40 minutes or until it can be pierced with a fork. You'll also know it's cooked when you can easily scrape away the flesh with a fork.
  5. Scoop out all the mixture and set aside. Separate out 4 servings about 200g (1cup) per person which equals 4 cups in total.
  6. Meanwhile, dice up your raw chicken and cook thoroughly in a frying pan, season to taste.
  7. Add the artichokes, olives, garlic, water and the spaghetti squash into the frying pan.
  8. Add the pesto and toss all the ingredients.
  9. Let it cook for a few minutes.
  10. Finally, add the spinach and cook just long enough to wilt.
  11. Remove from heat and serve.
Nutritional Info
  1. 311 Calories, 24g Carbs, 14g Fat, 29g Protein, 8g Sugar, 900mg Sodium
The Happy Health Freak http://thehappyhealthfreak.com/

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Flesh should easily scrape away with a fork

squash

Have you ever tried spaghetti squash before?! What is your favourite way to eat it?

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