Chicken Pesto Spaghetti Squash Pie
Balsamic-Roasted Tomatoes
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 1 (3-lb) spaghetti squash, halved lengthwise
- 2 (10-oz) pkg frozen chopped spinach, thawed
- 3 cups shredded rotisserie chicken
- 1 (6.5-oz) 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. Scoop out seeds from squash. Place squash, cut sides down, in a 13- x 9-inch baking dish. Cover with plastic wrap. Microwave at HIGH 15 minutes or until fork-tender. Scrape squash with a fork to remove spaghetti-like strands.
- Squeeze squash and spinach dry using paper towels.
- Combine squash, spinach, chicken, ¼ cup pesto, and Parmesan in a large bowl. Divide between 2 lightly greased 9-inch pie plates. Top each pie with mozzarella and remaining pesto.
- Bake 25 to 30 minutes or until cheese is lightly browned. Sprinkle with basil.
Side Dish Ingredients
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp pepper
- 2 pints grape tomatoes
Side Dish Instructions
- Preheat oven to 400°F. Whisk together vinegar, oil, 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
471
|
78
|
549
|
| Fat (g) | 30 | 5 | 35 |
| Sat. Fat (g) | 10 | 1 | 11 |
| Protein (g) | 37 | 1 | 38 |
| Carb (g) | 17 | 8 | 25 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 823 | 98 | 921 |
| T. Sugs (g) | 6 | 5 | 11 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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