210 Calories

10g Carbs

8g Fat

24g Protein

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


Serves 6

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


  • 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!