Spaghetti Squash with Chicken and Summer Pesto

Edit

Servings: 4 Prep: 20 min Cook: 40 min Dairy Free Gluten Free Paleo Cook for One Oven Added 5 months ago Updated 5 months ago

Missing nutrition data for: Spaghetti Squash, Fresh Basil, Pine Nuts, Extra Virgin Olive Oil, Ground Black Pepper

Ingredients

1 large spaghetti squash ⚠

6 bunches fresh basil ⚠

1 pound cooked chicken

4 teaspoons minced garlic

1 cup pine nuts ⚠

4 tablespoons lemon juice

1 cup extra virgin olive oil ⚠

¾ teaspoon sea salt, to taste

ground black pepper, to taste ⚠

1. Preheat oven to 375F.

2. In a shallow, non-reactive baking dish, roast squash for 30-45 minutes or until squash is soft when punctured with a fork.

3. When cool enough to handle, cut squash in half longwise. Scoop out seeds and discard. Gently scoop out “spaghetti” flesh and set aside.

4. Meanwhile, roughly chop basil. Shred chicken.

5. In a food processor, process basil leaves, garlic, pine nuts, lemon juice, and olive oil until smooth.

6. Toss the spaghetti squash with the pesto and shredded chicken.

7. Season with salt and pepper to taste.