• Heat your oven to 400 degrees 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 Tbsp of the oil and sprinkle with salt. Place, cut-side down on the baking sheet and bake until fork tender, about 45 mins - to one hour. Additionally, spread the pine nuts on a small baking sheet and bake until just golden brown, about 5-10 minutes.
• Once the squash is done, heat the other 1/2 Tbsp of oil in a large pan on medium heat. Sprinkle the chicken cubes with salt, garlic powder and onion powder (no measurements, just sprinkle!) and cook until golden brown, about 5 minutes.

Make the pesto

• Put the pine nuts into 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 sliced basil, if desired. Season to taste with salt.
• DEVOUR