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    P3 hCG Main Meals: Pesto Chicken Spaghetti Squash - Week 5 P3tolife | 413 cal | 35g protein | 21g fat | 15g net carbs - Low Cal

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    Pesto Chicken Spaghetti Squash - Low Cal

    Print Pin Rate
    Meal Plan Category: Week 5
    Course: Poultry
    Recipe: Batch Cook, Main Meals
    Servings: 2 servings
    Calorie: 413kcal
    Net Carb: 15g


    • 4 cups roasted spaghetti squash Seeds removed, cut in half lengthwise
    • 10 oz chicken breasts
    • 1/4 tsp sea salt
    • 1/8 tsp black pepper
    • 1 tsp dried basil


    • 2 tbsp olive oil
    • 2 tbsp water plus more, if needed
    • 1 tbsp walnuts chopped
    • 1 tbsp nutritional yeast
    • 1/2 cup fresh basil packed
    • 2 cloves garlic
    • 1/4 tsp sea salt


    • 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.


    Yields: 2 servings


    Calories: 413kcal | Carbohydrates: 20g | Protein: 35g | Fat: 21g | Fiber: 5g | Net Carbs: 15g