Pesto Chicken Spaghetti Squash
Ingredients
- 4 cups roasted spaghetti squash Seeds removed, cut in half lengthwise
- 3/4 lb chicken breasts
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1 tsp dried basil
FOR WALNUT PESTO:
- 1/4 cup olive oil
- 2 tbsp walnuts chopped
- 2 tbsp nutritional yeast
- 7-10 large leaves Fresh basil
- 2 cloves garlic
- 1/4 tsp sea salt
Instructions
- PREHEAT oven to 350 degrees. Place spaghetti squash on a parchment paper lined baking sheet cut side down. Bake for 35-40 minutes. Remove from oven and cool 15 minutes.
- WHILE squash cools, heat a medium skillet over medium heat and grease with olive oil spray. season chicken with sea salt, black pepper and dried basil on both sides. Place on skillet and cook 8-10 minutes each side.
- WHILE chicken cooks, combine ingredients for walnut pesto in a blender or food processor and pulse until well combined.
- SCRAPE spaghetti squash with a fork to remove strands into a large bowl. Toss with pesto. Thinly slice chicken and serve on top of spaghetti squash.
Nutrition
Calories: 601kcal | Carbohydrates: 24g | Protein: 44g | Fat: 38g | Fiber: 6g | Net Carbs: 18g