Hey everybody and welcome to the video.
This is Josh here, and today we’re going
to be making pesto spaghetti squash with chicken.
Now if you can’t afford the calories or
macros for regular pasta with your diet, this
dish is a must try.
The pesto has a great fresh garlic flavor
and the spaghetti squash gives you a ton of
food volume for practically no calories.
It goes great with chicken or any kind of
extra protein and will make a great addition
to your weekly meal prep.
Be sure to like the video if you enjoyed it
and subscribe if you’d like to see more,
I put out new recipes every other Friday.
Starting off with this recipe, we’re going
to prepare our spaghetti squash.
You’ll only need one for the 3 servings
this recipe calls for, but I’m going to
be making a second one to go with some marinara
sauce for later in the week.
Preheat your oven to 375 degrees fahrenheit,
then cut the squash into halves.
Salt and pepper both halves and place them
face down on a baking sheet sprayed with some
nonstick spray.
Let these cook for a total of 45 minutes.
While these are cooking we’re also going
to prepare our chicken breast so it can head
into the oven with the squash.
Thinly slice the chicken breast and season
it with salt, pepper, and garlic.
The chicken will take about 20-25 minutes
to cook through, so if you time it correctly
both will finish in the oven together.
Now that everything else is cooking, it’s
time to prepare our pesto.
I’m using Chef John’s recipe from food
wishes that I’ve adapted to save a few extra
calories.
Add some coarse salt and garlic cloves and
grind them together.
You can use a food processor for this, but
if you have a mortar and pestle the flavors
in the pesto will be that much better.
Once the garlic reaches a paste-like consistency,
slowly add some fresh basil into the mortar
until everything is ground up together.
Now we’re going to add our pine nuts, followed
by 2 ounces of shredded parmesan cheese.
Once everything is combined our last ingredient
will be 1/3 cup of olive oil.
Mix everything together, and set aside.
By this time your squash and chicken should
be finished up in the oven.
Scrape your spaghetti squash with a fork making
spaghetti-like strands, and slice your chicken
into strips.
Top the spaghetti squash with a dollop of
pesto followed by the chicken, then serve
and enjoy.
At just over 400 calories, this one is really
something you shouldn’t pass up.
If you’re a fan of intense garlic flavor
or have a craving for a good bowl of pasta,
this will definitely scratch the itch.
I really hope you give this one a try, be
sure to let me know if you do.
Ingredient amounts and all other info will
be up on the blog, check out beardedfatloss.com
for that, but until next time I will talk
to you all later.
Have a good one.
