Pork Chops with Pesto Spaghetti Squash

Pork Chops with Pesto Spaghetti Squash

Prep Time

60 Mins






Diabetic, Gluten-Free, Denise
Delightful pesto spaghetti squash and lemony, sweet pork chops and broccoli.


2 boneless center-cut pork loin chops (about 6 oz. each)
2 Tbsp. lemon juice, divided
1 Tbsp. apple cider vinegar
2 tsp. olive oil
2 tsp. lower-sodium soy sauce
1 small spaghetti squash (2 to 2 1/2 pounds)
2 Tbsp. pesto sauce (homemade or storebought)
2 Tbsp. low-sodium chicken or vegetable broth
1 bunch broccolini, ends trimmed


1. In a medium bowl or 1-gallon resealable bag, combine 1 Tbsp. lemon juice, vinegar, oil, and soy sauce. Add the pork and marinate for at least 30 minutes, up to several hours.
2. Preheat the oven to 400°F.
3. Microwave the squash for 3 to 5 minutes to soften it slightly. Using a sharp knife, cut the squash in half lengthwise. Scoop out the seeds.
4. Place the two squash halves cut side down in a baking dish. Bake for 35 to 45 minutes, or until the squash is tender when pierced with a knife.
5. When the squash is cool enough to handle, use a fork to break it up into long strands.
6. In a large bowl, combine the pesto sauce and broth. Add the spaghetti squash and mix well to coat the squash evenly with the sauce. Cover and keep warm.
5. Heat a medium skillet coated with oil spray over medium-high heat.
6. Add the pork chops to the skillet and cook until the first side is golden brown, 2 to 3 minutes.
7. Turn the pork chops over, reduce the heat to medium-low, and cook until an internal thermometer registers 145°F, about 6 minutes.
8. In a medium saute pan, bring 1/2-inch water to a boil. Add the broccolini, cover, and steam until tender-crisp, 4 to 5 minutes. Sprinkle 1 Tbsp. lemon juice over the broccolini.
9. To serve, plate 1 pork chop with half the squash and half the broccolini.

Nutritional Information

  • Total Fat: 20g
    • Saturated Fat: 4g
  • Cholesterol: 120g
  • Sodium: 515g
  • Protein: 45g
  • Total Carbohydrate: 36g
    • DietaryFiber: 4g
    • Sugar: 4g