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Fresh Pesto Spaghetti Squash Skillet

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:

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

For the Skillet:

  • 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.