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