Chicken-Pesto-Spaghetti Squash Pie
Balsamic-Roasted Tomatoes
Ingredients
- 3 (10-oz) pkg frozen spaghetti squash spirals (or use zucchini spirals), thawed
- 2 (10-oz) pkg frozen chopped spinach, thawed
- 3 cups shredded rotisserie chicken
- 1 jar pesto, divided
- ½ cup freshly grated Parmesan cheese
- 1 (8-oz) ball fresh mozzarella cheese, sliced
- ¼ cup fresh basil leaves
Instructions
- Preheat oven to 400°F. Squeeze squash and spinach dry using paper towels.
- Combine squash, spinach, chicken, ¼ cup pesto, and Parmesan in a bowl. Divide between 2 lightly greased 9-inch pie plates. Top each with mozzarella and remaining pesto.
- Bake 25 to 30 minutes or until cheese is lightly browned. Sprinkle with basil.
Side Dish Ingredients
- 3 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 2 tsp brown sugar (or use honey)
- 1 tsp Italian seasoning
- ¼ tsp kosher salt
- ¼ tsp pepper
- 2 pints grape tomatoes
Side Dish Instructions
- Preheat oven to 400°F. Whisk together vinegar, oil, sugar, Italian seasoning, salt, and pepper in a small bowl.
- Toss together tomatoes and vinegar mixture on a foil- or parchment paper-lined rimmed baking sheet; spread in a single layer.
- Bake 15 to 20 minutes or until tomatoes begin to blister. Serve over pie, if desired.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
453
|
86
|
539
|
| Fat (g) | 28 | 5 | 33 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 37 | 1 | 38 |
| Carb (g) | 14 | 10 | 24 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 797 | 81 | 878 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
