Chicken-Pesto Squash Pie
Balsamic-Roasted Tomatoes
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Ingredients
- 1 (12-oz) pkg frozen spiralized butternut squash, thawed
- ½ (12-oz) pkg frozen chopped spinach, thawed
- 1 cup shredded rotisserie chicken
- 6 Tbsp pesto, divided
- ¼ cup freshly grated Parmesan cheese
- ½ (8-oz) ball fresh mozzarella, sliced
- 2 Tbsp fresh basil leaves
Instructions
- Preheat oven to 400°F. Squeeze butternut squash dry using a kitchen towel or paper towels.
- Squeeze spinach dry using a kitchen towel or paper towels.
- Combine squash, spinach, chicken, 2 Tbsp pesto, and Parmesan. Spoon into a greased pie plate. Top with mozzarella, and dollop with ¼ cup pesto.
- Bake 25 to 30 minutes or until cheese is lightly browned. Sprinkle with basil and top with Balsamic-Roasted Tomatoes recipe.
Side Dish Ingredients
- 2 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 tsp brown sugar
- ½ tsp Italian seasoning
- ⅛ tsp pepper
- Dash of salt
- ½ cup grape tomatoes, halved
Side Dish Instructions
- Preheat oven to 400°F. Whisk together vinegar, oil, sugar, seasoning, pepper, and salt in a small bowl.
- Toss together tomatoes and vinegar mixture on a rimmed baking sheet; spread in a single layer. Bake 15 to 20 minutes or until tomatoes begin to blister.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
421
|
64
|
485
|
| Fat (g) | 27 | 5 | 32 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 27 | 0 | 27 |
| Carb (g) | 16 | 6 | 22 |
| Fiber (g) | 3 | 0 | 3 |
| Sodium (mg) | 660 | 51 | 711 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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