Low Sodium Spaghetti Squash with Herb Pesto and Chicken

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Low Sodium Spaghetti Squash with Herb Pesto and Chicken

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Ingredients

4 servings

For the squash

1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
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1 tbsp olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the chicken

1 ½ lb boneless, skinless chicken breasts (about 2 large)
1 tbsp olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground turmeric

For the pesto

2 cups fresh basil leaves, packed
½ cup fresh parsley leaves
½ ripe avocado, pitted and scooped
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
2 cloves garlic, minced
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh basil leaves, torn (optional)
lemon wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a baking sheet, brush the cut surfaces with 1 tbsp olive oil, and sprinkle with 1/2 tsp salt.
2
Roast the squash cut-side down for 40–45 minutes, until the flesh is tender and a fork slides through the thickest part without resistance and the strands pull away easily.

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