Description

If you are trying to cut down on carbs and eat more healthy after all the holiday splurge, spaghetti squash is a great alternative. It’s only available during the fall and winter, but is a great substitute for using pasta.

Number of Servings

2-3

Preparation Time

60 min

Ingredients

1 spaghetti squash (we used a medium one but a large one is fine too) 16 oz. cooked chicken 2 cups cooked peas Basil Pesto: (Adapted from the Food Network) 2 cups basil 2 cloves garlic 1/4 cup pine nuts 2/3 cup extra virgin olive oil 1/2 cup Parmesan cheese Salt and pepper to taste.

Steps

Preheat oven to 400 degrees. Cut spaghetti squash in half,length wise. Scoop out seeds, spray with cooking spray, and season with salt. Roast for about 45 minutes until the flesh is completely tender. Scrape out spaghetti squash with a fork. You can cook the chicken breast in the oven at the same time as the squash, just put it in about 25 minutes later since it does not take as long to cook. Season with some olive oil, salt, and peper. Basil Pesto You can find jarred basil at Costco, or you can also make your own. (Adapted from the Food Network) 2 cups basil 2 cloves garlic 1/4 cup pine nuts 2/3 cup extra virgin olive oil 1/2 cup Parmesan cheese Salt and pepper to taste In a food processor, process basil, garlic, and pine nuts. Add olive oil then Parmesan cheese. Salt and pepper to taste. Combine spaghetti squash, chicken, pesto, and peas over medium heat on the stove top.