Are you in search of a healthy, low carb & gluten free pasta alternative? Well then spaghetti squash is the answer!!
I know what you are thinking, squash sounds weird and not so tasty…well I’ll be the first to tell ya you’re wrong! Just give it a try, I promise you will be shocked. And with some homemade pesto, it will make you crave spaghetti squash on the regular!
2 cups fresh basil
2 cloves of garlic
1/2 cup fresh grated parmesan cheese
1/3 cup olive oil
Pinch of salt and pepper
Directions: Place all ingredients in blender or food processor. Blend until you get a creamy texture. Store in an air tight container or freeze in an ice cube tray. Serves 7-8. Serving size is 1-2 tbsp.
Macros (Grilled Chicken, Spaghetti squash & pesto) – Carbs: 11g Fat: 2g Protein: 37g Calories: 360
Directions: Cut squash in half lengthwise and scooping out the seeds inside. Sprinkle salt and pepper on the squash and then place on a baking sheet with parchment paper. Preheat oven to 350*F and bake for 30-35 minutes. Scrape a fork across the squash to separate it into strands, similar to angel hair pasta. Serve spaghetti squash with 2 tbsp of homemade pesto & grilled chicken and viola, you’ve got a gourmet meal!