Chicken Pesto Spaghetti Squash
gluten
free
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1
Heat your oven to 400 degrees and line a rimmed baking sheet with aluminum foil.
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2
Cut the spaghetti squash in half length wise and scoop out the seeds.
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3
Once the squash is done, heat the other 1/2 Tbsp of oil in a large pan on medium heat.
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4
Put the pine nuts into a SMALL food processor (mine is 3 cups) and pulse until crushed.
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Full recipe &
nutritional value on foodfaithfitness.com
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