Italian Chicken Pesto with Spaghetti Squash

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Sprinkle the squash with Italian seasoning and set it upside down on a rimmed baking tray. Pour in about 1 inch of water.

3. 3

   Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let it cool for 10 minutes; the squash strands should pull away easily when scraped with a fork.

4. 4

   Heat a large skillet or wok over medium heat. Cook and stir the sausage, uncovered, in the hot pan until mostly browned and crumbly, about 10 minutes. Stir in the broccoli and bell pepper. Reduce the heat to low and add the squash strands. Sprinkle the basil, rosemary, and Italian seasoning on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, then add the sun-dried tomatoes. Let it simmer over low heat for 2 to 5 minutes. Serve.

• Calories 369.86 kcal Moderate
• Protein 20.81 g Good Source
• Carbs 41.38 g Moderate
• Total Fat 17.12 g High
• Saturated Fat 3.07 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 55.86 mg Moderate
• Sodium 728.41 mg High
• Fiber 10.07 g Good Source
• Sugar 13.71 g High
• Added Sugar 1.25 g Low Source
• Calcium 158.08 mg Moderate
• Iron 3.98 mg Good Source
• Potassium 1314.28 mg Good Source
• Vitamin A 231.1 mcg_rae Good Source
• Vitamin C 111.48 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅