Thursday, August 7, 2014

Spaghetti Squash with Pesto, Chicken & Peas


What You Need:


  • 1/2 Large Spaghetti Squash (I cooked both, and saved for later!)
  • 2 Boneless, Skinless Chicken Breasts
  • 2 cups Cooked Peas
  • 1/4-1/2 cup Pesto (try it with Toasted Almond Pesto!)
  • EVOO
  • Salt & Pepper to taste
  • Sprinkle Garlic Powder


What You Need To Do:

  1. Roast your squash!  
    1. Preheat oven to 375 degrees.
    2. Cut in half lengthwise and use a spoon to scoop out seed.
    3. Use a brush to lightly coat with EVOO, then sprinkle fresh ground black pepper and salt, and garlic powder.
    4. Lay hollow side down on cooking sheet with parchment paper (for easy clean up!).
    5. Cook in preheated oven for 35-40 minutes depending on size of squash
  2. Cook chicken - I like to use the George Foreman!  Seasoned with salt & pepper!  Slice up, and set aside.
  3. Whip up Toasted Almond Pesto!
  4. Cook peas - stove top or microwave, set aside.
  5. Scrape spaghetti squash out with a fork into a large skillet over medium heat.
  6. Add chicken slices, pesto and cooked peas to spaghetti squash in the large skillet.
  7. Thoroughly combine, serve immediately and ENJOY!!



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