Pesto Chicken and Spaghetti Squash Bake
Lemon-Butter Asparagus
Ingredients
- 1 (2-lb) spaghetti squash
- ⅔ cup pesto
- ½ tsp salt
- 3 Tbsp olive oil
- ½ red onion, chopped
- 1 green bell pepper, chopped
- 2 cups sliced mushrooms
- 4 cups diced rotisserie chicken
- 1½ cups shredded whole-milk mozzarella cheese
Instructions
- Preheat oven to 350°F. Prick spaghetti squash with a fork; transfer to microwave. Cook 10 to 12 minutes; cool and cut in half. Remove seeds.
- Scrape out spaghetti squash strands using a fork. Place 4 cups in a large bowl; reserve remaining squash for another use.
- Add pesto and salt to squash strands; toss.
- Heat oil in a large skillet over medium-high heat. Add onion and bell pepper. Cook 3 minutes, stirring often.
- Stir in mushrooms. Cook 3 minutes longer. Remove from heat.
- Add vegetables, chicken, and ½ cup cheese to squash mixture. Stir gently to combine.
- Spoon into a lightly greased 13-x 9-inch baking dish. Sprinkle with 1 cup cheese.
- Bake 25 minutes or until cheese is bubbly. Let stand 10 minutes before serving.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- ¼ cup butter, melted
- 1 Tbsp lemon juice
- ½ tsp garlic salt
Side Dish Instructions
- Steam asparagus in a steamer basket over boiling water 5 to 7 minutes or until tender. Drain well; place asparagus in a dish.
- Combine melted butter, lemon juice, and garlic salt. Pour over asparagus; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
403
|
84
|
487
|
| Fat (g) | 29 | 8 | 37 |
| Sat. Fat (g) | 9 | 5 | 14 |
| Protein (g) | 30 | 2 | 32 |
| Carb (g) | 7 | 3 | 10 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 886 | 63 | 949 |
Keto Meal Plan
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