Spaghetti Squash with Chicken and Summer Pesto

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Servings: 4 Prep: 20 min Cook: 40 min Dairy Free Gluten Free Paleo Cook for One Oven Added about 1 month ago Updated about 1 month ago

Spaghetti Squash with Chicken and Summer Pesto

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

Instructions

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.