Pesto Chicken Spaghetti Squash Casserole
Butter Lettuce Salad
Ingredients
- 3 (10-oz) pkg frozen spaghetti squash
- 1 green bell pepper, chopped
- ½ red onion, chopped
- 3 Tbsp olive oil
- 1 (8-oz) pkg sliced mushrooms
- 1 (6.5-oz) jar pesto
- 3 cups diced rotisserie chicken
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°F. Microwave squash according to package directions; drain.
- Meanwhile, cook bell pepper and onion in hot oil in a large skillet over medium-high heat 2 minutes, stirring often. Stir in mushrooms; cook 8 minutes or until mushrooms are tender. Remove skillet from heat. Stir in squash, pesto, and chicken until blended.
- Spoon mixture into a lightly greased 2-quart baking dish. Sprinkle with cheese.
- Bake 25 minutes or until browned and bubbly. Let stand 10 minutes before serving.
Side Dish Ingredients
- 2 (6-oz) pkg butter lettuce salad blend
- ½ cup chopped red onion
- 2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- ¼ tsp salt
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
421
|
54
|
475
|
| Fat (g) | 28 | 5 | 33 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 13 | 3 | 16 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 693 | 97 | 790 |
| T. Sugs (g) | 5 | 1 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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