Recipe information
Ingredients for - Spaghetti Squash with Summer Pesto and Chicken
How to cook deliciously - Spaghetti Squash with Summer Pesto and Chicken
1. Stage
Preheat the oven to 375 degrees F (190 degrees C).
2. Stage
Place spaghetti squash in a shallow, non-reactive baking dish.
3. Stage
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.
4. Stage
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.
