Spaghetti Squash with Summer Pesto and Chicken

Replace traditional pasta with the tasty and lower-calorie option of spaghetti squash, in this dairy-free pesto and chicken main dish recipe.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 434 Calories

Ingredients

• 2 lemons, juiced
• ¾ cup pine nuts
• 4 cloves garlic
• 1 teaspoon sea salt
• 1 cup extra virgin olive oil
• 1 pinch sea salt and ground black pepper to taste
• 2 cups shredded cooked chicken
• 1 (1 pound) spaghetti squash
• 6 cups packed fresh basil

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Place spaghetti squash in a shallow, non-reactive baking dish.

Step 3

Roast in the preheated oven until squash is soft when punctured with a fork, 30 to 45 minutes. When cool enough to handle, cut in half lengthwise, and scoop out and discard seeds. Gently scoop out flesh and place in a bowl with shredded chicken.

Step 4

Combine basil, olive oil, pine nuts, garlic, lemon juice, and 1 teaspoon sea salt in the bowl of a food processor; process until smooth. Add pesto to the spaghetti squash and chicken, tossing to combine. Season with sea salt and pepper.