Spaghetti Squash Pie with Pesto Chicken Recipe

9.5g
Net Atkins Count ^TM

Prep Time: 25 Minutes
Style:Italian
Cook Time: 30 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

34.8g

Protein

33.4g

Fat

1.8g

Fiber

486cal

Calories

INGREDIENTS

Ingredient notes: You will need ¼ cup basil pesto (with about 2 net carbs per ¼ cup) for this recipe.

Heat oven to 350°F and prepare a 9 ½-inch pie pan with spray or olive oil.
Melt the butter, mince or press the garlic, chop the red pepper, quarter the tomatoes, and slice the mozzarella into ¼-inch or thinner rounds.
In a medium bowl, use a fork to combine the spaghetti squash, parmesan cheese, eggs and melted butter until well mixed. In a small bowl combine the ricotta cheese, Italian seasoning, garlic and salt. In a medium bowl, combine the chicken, bell pepper, tomato and pesto.
Assemble the pie by layering the spaghetti squash mixture evenly along the bottom and up the sides of the pie plate. Immediately dollop the ricotta mixture on top of the spaghetti squash layer and smooth to evenly cover the bottom and the sides. Add the chicken pesto mixture into the center, distributing and pressing down lightly to fill the pie pan evenly.
Bake for 20-25 minutes, or until the edges are bubbling and the eggin the spaghetti squash looks set. Place the mozzarella rounds on top of the chicken and place back in the oven for 10 minutes or until the mozzarella is melted. Let the pie cool for 10 minutes before slicing into 6 equal pieces and serving.