Avocado, Chicken and Spaghetti Squash Melange Recipe

Make Half Your Plate Fruits & Veggies

Del Monte® avocado, grilled chicken and spaghetti squash make a delightful pasta-less salad.

Recipe Cost for 4 People: $9.74 ($2.43/serving)*

Preparation Time: 30 minutes

1 medium spaghetti squash, about 3 pounds 1 pound boneless, skinless chicken breast 2 Tbsp olive oil, divided 1 Del Monte® avocado ¼ medium red onion, chopped 2 Tbsp grated Parmesan cheese ¼ tsp salt ⅛ tsp black pepper

Pierce spaghetti squash with a knife. Microwave on high until tender, about 20 minutes, turning over about half-way through cooking. Let cool slightly. Cut in half length-wise; remove seeds, scrape out flesh, rake with a fork and place in large bowl. Rub chicken breast with 1 Tbsp olive oil. Grill until done; let cool and cut into ½-inch cubes. Cut avocado in half; remove seed and skin, then cube. Add all ingredients, including remaining olive oil, to bowl with spaghetti squash. Toss gently and serve. Complete this Healthy Plate: Serve with sliced whole grain baguette and glass of skim milk.

Serves: 4

Fruits & Veggies per Serving 2.25 Cup

Nutrition Info
Calories: 370 Total Fat: 20g Saturated Fat: 3.5g % of Calories from Fat: 49% % Calories from Sat Fat: 9%		Protein: 27g Carbohydrates: 25g Cholesterol: 65mg Dietary Fiber: 8g Sodium: 300mg
Each serving provides: An excellent source of protein, fiber, vitamin C, niacin, vitamin B6, pantothenic acid, potassium and phosphorus, and a good source of vitamin E, thiamin, riboflavin, folate, calcium, iron, magnesium and zinc.

*Retail prices, Boulder, Colorado, and online, Summer 2016.

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