Ingredients
- 1 spaghetti squash medium
- 1 tablespoon oil divided
- Salt
- 8 ounce skinless chicken breast boneless and cubed
- Garlic powder
- Onion powder
For the pesto:
- 6 tablespoons pine nuts
- 2 cups basil lightly packed
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh garlic minced
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
Bake the spaghetti squash:
- Heat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with aluminum foil.
- Cut the spaghetti squash in half length wise and scoop out the seeds. Rub the inside with 1/2 tablespoon of the oil and sprinkle with salt. Place, cut-side down on the baking sheet and bake until fork tender, about 45 minutes to one hour.
Cook the chicken:
- Once the squash is done, heat the remaining 1/2 tablespoon of oil in a large pan over medium heat. While the pan heats, season the chicken cubes with a generous pinch of salt, garlic powder, and onion powder—no need to measure—just sprinkle evenly for flavor.
- Add the chicken to the pan in a single layer, making sure not to overcrowd it. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown on the outside and fully cooked (the internal temperature should reach 165°F). Remove the chicken from the pan and set it aside while you prepare the pesto and assemble the dish.
Make the pesto:
- Spread the pine nuts on a small baking sheet and bake until just golden brown, about 5-10 minutes.
- Put the pine nuts in a small food processor (mine is 3 cups) and pulse until crushed. Add in all the remaining ingredients, except the oil, and process until combined, scraping the sides as needed.
- With the food processor running, stream in the oil until well combined.
- Divide the squash between 2 bowls and mix in 1/2 the pesto with each squash. Top with chicken and additional basil, if desired. Season to taste with salt.
- DEVOUR!