BBQ chicken stuffed zucchini boats and creamy pesto shrimp for the win.

By JULIE BRINKLEY

These recipes for BBQ chicken stuffed zucchini boats and creamy pesto shrimp with spaghetti squash are not only easy to make, both dishes are packed with flavor and good for you.

Enjoy!

WHAT’S IN IT

4.5 oz shredded cooked chicken

2 tbsp. G Hughes Original BBQ sauce

3 servings of zucchini

3/4 teaspoon olive oil

1/4 cup reduced fat cheddar cheese

Green onion and cilantro to garnish

HOW TO MAKE IT

Hollow out the zucchini and brush squash with olive oil.

Mix the BBQ sauce and chicken; stuff the zucchini and top with cheese.

Cover with foil and bake at 400 degrees for 35 minutes. Garnish when green onion and cilantro.

CREAMY PESTO SHRIMP – WHAT’S IN IT

7 oz. cooked shrimp

1 1/2 cups cooked spaghetti squash

1/4 cup light Bertolli Alfredo sauce or Newman’s Own Alfredo

2 tbsp. pesto

1 tbsp. fresh grated Parmesan cheese

HOW TO MAKE IT

Mix pesto and alfredo sauce together and warm up.

Put hot spaghetti squash on plate then pour warmed pesto sauce over top and add shrimp.

Sprinkle with fresh parmesan.

Note: You can make this with chicken instead, using 6 oz. of cooked chicken.