Pesto chicken spaghetti squash is a simple gluten free pasta that is amazingly good for you. If you haven't tried spaghetti squash it is a must. They are full of nutritional benefits and honestly it turns out like pasta. Minus of course the carbohydrates, fatigue and fullness that normally comes with a bowl of pasta. This is light and fresh and will have you feeling vibrant.
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 2 chicken breasts (diced)
- 1 onion (diced)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 large bunch parsley
- 1 large bunch basil
- 1 clove garlic
- 4 tbsp olive oil (or oil of choice)
- 2 tbsp lemon juice
- 1 tbsp nutritional yeast flakes (I use this instead of parmesan)
- salt and pepper to taste (roughly 1/2 tsp each)
- Preheat your oven to 350º with the oven rack in the middle. On a baking sheet, roast the whole spaghetti squash (just put the entire thing on the baking sheet, wrapped in foil) for 1 hour, turning the squash half way through. Allow to cool for 20 minutes until cool enough to handle.
- Meanwhile it's time to make the pesto. Add all pesto ingredients into a blender and blend until well combined. Sit aside.
- While the squash is cooling, heat a large pan over medium high heat. Add the olive oil, onion, chicken, salt and pepper. Cook for 10-15 minutes until the onions are soft and the chicken is browned.
- Using a large knife, cut the spaghetti squash in half. Use a spoon to scoop out the seeds, and throw away. Use a fork to shred the spaghetti squash into a large bowl. Add in the cooked chicken mixture and pesto sauce. Toss to combine.
- Serve warm and enjoy.