After the holidays we all tend to want to get back on track. Here is a low carb, high protein recipe that gives a pesto pasta dish a healthy makeover!
1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1 ripe avocado
1 cup packed basil leaves
¼ cup unsalted shelled pistachios
2 tablespoons lemon juice
1 clove garlic
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
5 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
Place squash, cut-side down, on one side of the prepared pan. Bake until tender, about 45 minutes.
Meanwhile, combine avocado, basil, 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.
Ten minutes before the squash is done, toss 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.
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.
497 calories; 31.9 g total fat; 25.8 g carbohydrates; 30.3 g protein
Recipe taken from Eating Well.