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Free Healthy Recipe - Vegie spaghetti with pesto chicken

Gluten free, Low carbohydrate, Low sugar, Wheat Free

If you've never tried vegetable spaghetti you really should. it's the sort of food kids will love because once cooked, the flesh comes apart like strands of spaghetti. Like most squash, they're quite bland to taste and lend themselves perfectly to flavoursome sauces like pesto.

1 kg vegetable spaghetti, whole
3 cloves garlic, crushed
½ cup olive oil
½ tsp sea salt
¼ cup pine nut

Place vegetable spaghetti in a large pan of water and bring to the boil. Reduce the heat, cover the pan and simmer for 40 minutes.
Place chicken breast in a steamer and steam for 15 to 20 minutes until cooked through. Cover loosely in foil to stay warm.
Combine basil, garlic, olive oil, lemon juice, pine nuts and seasoning in a food processor and process just enough to retain texture.
When pumpkin is cool enough to handle, cut in half and scoop out the seeds. Use a fork to thread out the spaghetti-like flesh.
Shred chicken. Combine the pesto through the chicken and vegie spaghetti and serve.

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 40 mins
Ready in: 60 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1925 kj
Calories 460 kcal
Fat 32 g
Saturated Fat 6 g
Total Carbohydrate 7 g
Total Protein 33 g
Fibre 6 g