Name: Spaghetti Squash with Summer Pesto and Chicken
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Spaghetti squash - 1 (1 pound); Shredded cooked chicken - 2 cups; Packed fresh basil - 6 cups; Extra virgin olive oil - 1 cup; Pine nuts - ¾ cup; Garlic - 4 cloves; Lemons, juiced - 2; Sea salt - 1 teaspoon; Sea salt and ground black pepper to taste - 1 pinch

Ingredients for - Spaghetti Squash with Summer Pesto and Chicken

1. Spaghetti squash 1 (1 pound)

2. Shredded cooked chicken 2 cups

3. Packed fresh basil 6 cups

4. Extra virgin olive oil 1 cup

5. Pine nuts ¾ cup

6. Garlic 4 cloves

7. Lemons, juiced 2

8. Sea salt 1 teaspoon

9. Sea salt and ground black pepper to taste 1 pinch

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.