GARLIC CHICKEN PESTO SPAGHETTI SQUASH

GARLIC CHICKEN PESTO SPAGHETTI SQUASH

 

Ingredients

For the Pesto

Instructions

  1. Preheat your oven to 425 degrees F and line a large baking sheet with foil or parchment.
  2. Cut the squash in half, lengthwise using a large sharp knife. Scoop out (I use a large spoon) the seeds and strings, lightly coat with Garlic with Rosemary Oil  then place face-down on a foil lined baking sheet.
  3. Roast in the 425 oven for about 20 minutes or until the squash can be pushed from the outside a bit with your finger. Once you remove the squash, lower the oven to 400 degrees.
  4. While the Squash is cooking. Add all of the pesto ingredients to a high speed blender or food processor and process/blend on high speed until a "paste" forms, stopping to scrape the sides and stir once or twice for even blending. Store the pesto in a covered container/jar in the refrigerator for up to one week.
  5. Allow the squash to cool enough to handle, and, using a fork going lengthwise down the squash, remove spaghetti strings from both sides of the squash and place in a large bowl.
  6. While the squash rests, cook the chicken. Heat a large skillet over med/med-hi heat and add your cooking oil. Sprinkle the chicken lightly with salt, pepper, then add the chicken to the pan and cook 2-3 minutes on each side, or until no longer pink in the center. Remove from pan to a plate, and allow to cool a bit. Once cool enough to handle, slice or chop into bite size pieces.
  7. In a casserole dish, gently toss the spaghetti with the chicken and pesto to fully coat, (about 1 cup).
  8. Put the casserole dish in the oven for about 10 minutes, or enough time to fully heat through and blend everything. Remove and serve!
  9. Enjoy!

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