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Spaghetti Squash Pesto Chicken

Servings: 2

Ingredients

  • 1 medium spaghetti squash cut in half lengthwise, seeds removed
  • sea salt and ground pepper to taste
  • 1 cup packed fresh basil leaves
  • 3 fresh garlic cloves
  • 2 Tbsps extra-virgin olive oil
  • 2 Tbsps fresh lemon juice
  • 2 Tbsps hemp seeds
  • 1 lb. chicken breast or chicken thighs boneless, skinless, chopped small

Instructions

  • Preheat your oven to 425 F and line a baking sheet with parchment paper for easy cleanup afterwards.
  • Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place cut side up, on your baking sheet.
  • Brush both insides very lightly with oil and season lightly with sea salt and pepper. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
  • Actual bake time will depend on the size of your squash.
  • Meanwhile, prepare your basil pesto by blending the basil, oil, fresh lemon juice, hemp seeds and garlic cloves in a small food processor or blender. Season lightly with sea salt and pepper to taste and set aside.
  • Pat your chicken dry using a paper towel.
  • Preheat a large skillet over medium-high heat. Spray or coat the skillet very lightly with avocado oil or olive oil. Stir fry your chopped chicken pieces for 5 to 7 minutes, or until fully cooked through.
  • Stir in your fresh pesto to coat the chicken and cook until just heated through, for about 2 minutes.
  • Once the squash is finished roasting, remove from the oven and carefully flip them back up like a boat. Use a fork to lightly scrape and loosen the 'spaghetti' strands from the inside of each squash. Shred your spaghetti squash into noodle-y strands.
  • Divide squash evenly between plates and top with your chicken and pesto mixture.