Pesto Chicken and Spaghetti Squash Bake
Bibb Lettuce Salad
Ingredients
- 1 (2-lb) spaghetti squash
- ⅔ cup pesto
- ½ tsp salt
- 1 green bell pepper, chopped
- ½ red onion, chopped
- 3 Tbsp olive oil
- 2 cups sliced mushrooms
- 4 cups diced rotisserie chicken
- 1½ cups shredded whole-milk mozzarella cheese, divided
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; add pesto and salt; toss.
- Meanwhile, cook bell pepper and onion in hot oil in a large skillet over medium-high heat 3 minutes, stirring often. Stir in mushrooms; cook 3 minutes. Remove from heat.
- Add vegetables, chicken, and ½ cup cheese to squash mixture, stirring 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
- 6 cups torn Bibb lettuce
- ½ cup sliced red onion
- 2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- ⅛ tsp salt
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
403
|
54
|
457
|
| Fat (g) | 29 | 5 | 34 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 30 | 1 | 31 |
| Carb (g) | 7 | 2 | 9 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 886 | 52 | 938 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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