Hey guys! Part 3 of my healthy cooking series utilizes one of my favorite vegetables, the spaghetti squash. Chicken breast packs plenty of lean protein and the flavors of the pesto keep it fun and interesting.
Nutrition
Servings 2
Calories 661
Fat 33
Carbs 54
Protein 50
Ingredients
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1 small spaghetti squash
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1 small onion
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2 chicken breasts
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4 cloves garlic
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1/4 cup white wine
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2 tbsp pesto
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2 oz mozzarella cheese
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1 tbsp light olive oil
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Salt
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Pepper
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Italian herb blend
Directions
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Prepare squash by cutting off ends and cutting in half. Remove the seeds then drizzle with light olive oil and season with salt and pepper.
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Place in oven at 350 until flesh is soft.
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Remove flesh of squash by scraping out with a fork. Set aside until mixture is ready.
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Season chicken as desired. Brown in hot sauté pan. Remove from pan.
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Add in onion and garlic and cook until soft.
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Deglaze with white wine or chicken stock if desired.
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Add in pesto and squash. Combine well. Add in chicken.
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Add mixture back into empty shells and cover with cheese.
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Bake at 425 until cheese is browned.
