The Girl on Bloor · by Taylor Stinson★ 4.8 (27)
Chicken Pesto Spaghetti Squash
NUTRITION · PER SERVING55M COOK
CAL 25%·PRO 45%
CARBS 58G47% OF CAL
13G FIBER0G ADDED0G INTRINSIC21G OTHER25G TOTAL SUGAR
FAT 22G40% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked chicken and pesto sauce over spaghetti squash with cheese and red onion. A low-carb dinner that tastes like pasta without the guilt.
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View the full recipe on The Girl on Bloor →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 spaghetti squash
- 1 tbsp olive oil
- 1/2 lb chicken breasts, diced ((usually about 2 chicken breasts))
- salt & pepper, to taste
- 1 medium sized red onion, sliced
- 1 red pepper, diced
- 1/2 cup store bought pesto
- 1 cup bocconcini cheese, sliced
At a glance
PER SERVING · TIME 55M
CAL 25%·PRO 45%
CARBS 58G47% OF CAL
13G FIBER0G ADDED0G INTRINSIC21G OTHER25G TOTAL SUGAR
FAT 22G40% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 602mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1282mg
- Calcium
- 271mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 602MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.