Today we’re going to be making pesto spaghetti squash with chicken. Now if you can’t afford the calories or macros for regular pasta with your diet, this dish is a must try. The pesto has a great fresh garlic flavor and the spaghetti squash gives you a ton of food volume for practically no calories. It goes great with chicken or any kind of extra protein and will make a great addition to your weekly meal prep. At just over 400 calories, this one is really something you shouldn’t pass up. If you’re a fan of intense garlic flavor or have a craving for a good bowl of pasta, this will definitely scratch the itch. I really hope you give this one a try, and be sure to subscribe to the YouTube channel if you haven't already, I post new recipes every other Friday.
INGREDIENT AMOUNTS: (MAKES 3 SERVINGS)
• Spaghetti Squash (1 Whole, Large)
• Boneless Skinless Chicken Breast (1lb/454g)
• Garlic (4-5 Cloves)
• Fresh Basil (4oz/112g)
• Pine Nuts (3 TBSP/21g)
• Parmesan Cheese (2oz/56g)
• Olive Oil (1/3 Cup)
• Coarse Salt (1/4 tsp for Pesto)
• Black Pepper (1/2 tsp)
• Garlic Powder (1/2 tsp)
INSTRUCTIONS:
Spaghetti Squash:
Cut into halves and salt and pepper both sides. Bake at 375°F (190°C) for 45 Minutes on a nonstick pan. Scoop out seeds and shred into spaghetti-like strands with a fork.
Chicken:
Slice Chicken Breast into thin slices and season with salt, pepper, and garlic powder. Place on a baking sheet sprayed with nonstick spray and bake for 20-25 minutes at 375°F (190°C) or until chicken reaches internal temperature of 165°F(74°C)
Pesto:
In a mortar and pestle, grind salt and garlic cloves into a fine paste. Slowly add in basil leaves, grinding as you go. Once basil is incorporated, add pine nuts, shredded parmesan cheese, and olive oil.
Serve and enjoy spaghetti squash topped with a dollop of pesto and chicken breast slices!
430 CALORIES PER SERVING
8 CARBS | 37 FAT | 20 PROTEIN
