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Pesto Chicken Spaghetti Squash

Course Batch Cook, Main Meals
Keyword Full Cal
Protein Poultry
Meal Plan Category Week 5
Servings 2 servings
Calories 601kcal

Ingredients

  • 4 cups roasted spaghetti squash Seeds removed, cut in half lengthwise
  • 12 oz 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.

Notes

Yields: 2 servings

Nutrition

Calories: 601kcal | Carbohydrates: 24g | Protein: 44g | Fat: 38g | Fiber: 6g | Net Carbs: 18g