1. Cut a medium spaghetti squash in half, scoop out seeds.
2. Very lightly coat the inside with olive oil. Bake @375 degrees f skin side up, on a flat sheet pan for about 45 minutes.
3. Cool just a bit
4. Use a fork to shred “spaghetti” out of the skin.

Fresh Homemade Pesto

Serves 4

In food processor, combine:

• 2 cups fresh basil leaves
• 4 cloves garlic, peeled
• 6 Tbsp pine nuts
• 1/2 cup grated all-natural parmigiano-reggiano cheese
• 1 Tbsp fresh lemon juice
• 1/2 tsp each sea salt and pepper

Begin running food processor then:

1. Add: 1/2 cup extra virgin olive oil, in a slow stream until emulsified, and fully incorporated and smooth.
2. You will need to scrape sides often.
3. Lastly, toss Spaghetti Squash ‘noodles’ lightly with your freshly made Pesto.

For the Skillet

Ingredients:

• 2 tsp extra virgin olive oil, divided
• 1 lb chicken tenders
• 1/2 tsp freshly grated lemon zest
• Sea salt and freshly ground black pepper, to taste
• 1/2 cup sliced fresh mushrooms
• 2 Tbsp sun-dried tomatoes
• 1/2 cup packed, fresh basil leaves
• 1/2 cup packed baby spinach (optional)

Instructions:

Sprinkle chicken tenders with sea salt, pepper, and lemon zest.

Heat large skillet over medium-high heat. Add 1 tsp oil, and then cook chicken 3-4 minutes per side, until cooked through. Remove from pan, and set aside.

Heat 1 tsp oil in skillet, once hot and add mushrooms, and sun-dried tomatoes, then saute until tender, about 2 minutes, adding in fresh basil, & spinach during last 30 seconds.

Toss in Spaghetti Squash coated with the fresh pesto.

Lightly toss everything together.

Add chicken back in, toss just to warm.

Garnish with fresh chopped basil, lemon wedges, an a touch of parmesan, serve immediately.

Enjoy!

❤Rachel

Fresh Pesto Spaghetti Squash Skillet

Category Dinner Recipes

Ingredients

Fresh Homemade Pesto

In food processor, combine:

• 2 cups fresh basil leaves
• 4 cloves garlic, peeled
• 6 Tbsp pine nuts
• 1/2 cup grated all-natural parmigiano-reggiano cheese
• 1 Tbsp fresh lemon juice
• 1/2 tsp each sea salt and pepper

Begin running food processor then:

• Add: 1/2 cup extra virgin olive oil, in a slow stream until emulsified, and fully incorporated and smooth.
• You will need to scrape sides often.
• Lastly, toss Spaghetti Squash 'noodles' lightly with your freshly made Pesto.

For the Skillet:

• 2 tsp extra virgin olive oil, divided
• 1 lb chicken tenders
• 1/2 tsp freshly grated lemon zest
• Sea salt and freshly ground black pepper, to taste
• 1/2 cup sliced fresh mushrooms
• 2 Tbsp sun-dried tomatoes
• 1/2 cup packed, fresh basil leaves
• 1/2 cup packed baby spinach (optional)

Instructions

For the spaghetti squash Prep:

1. Cut a medium spaghetti squash in half, scoop out seeds.
2. Very lightly coat the inside with olive oil.
3. Bake @375 degrees f skin side up, on a flat sheet pan for about 45 minutes.
4. Cool just a bit
5. Use a fork to shred "spaghetti" out of the skin.

For the Skillet:

1. Sprinkle chicken tenders with sea salt, pepper, and lemon zest.
2. Heat large skillet over medium-high heat. Add 1 tsp oil, and then cook chicken 3-4 minutes per side, until cooked through. Remove from pan, and set aside.
3. Heat 1 tsp oil in skillet, once hot and add mushrooms, and sun-dried tomatoes, then saute until tender, about 2 minutes, adding in fresh basil, & spinach during last 30 seconds.
4. Toss in Spaghetti Squash coated with the fresh pesto.
5. Lightly toss everything together.
6. Add chicken back in, toss just to warm.
7. Garnish with fresh chopped basil, lemon wedges, an a touch of parmesan, serve immediately.

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