NUTRITION INFORMATION

210 Calories

10g Carbs

8g Fat

24g Protein

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1/2 carb, 1/2 fat & 1 protein serving

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INGREDIENT LIST

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Serves 6

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1 lbs. chicken breast

1 large spaghetti squash

6 slices thinly sliced provolone

6 slices prosciutto

8 basil leaves, chopped

1/2 cup pork rind crumbs

1 TBS olive oil

1 tsp minced garlic

Salt and pepper to taste

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INSTRUCTIONS

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• Set oven to 350 and pierce squash like baking a potato. Set on oven rack and bake for at least 1 hour.

• While squash is cooking, dice chicken and saute in a skillet with garlic, salt and pepper.

• After fully cooked, drain any liquid and set aside.

• Once squash is finished cooking, allow cooling, cut stem off and then cut squash vertically in half.

• Remove seeds and string spaghetti out into a large mixing bowl.

• Add chicken and olive oil in with squash and mix until chicken is well distributed.

• Add chicken and squash mixture to a 9x13 pan. Layer prosciutto on top first, then cheese, followed by pork rind crumbs and chopped basil.

• Bake at 350 for 5 more minutes until cheese is melted.

• Allow cooling, slice and enjoy!