Spaghetti Squash with Chicken and Summer Pesto Recipe - Real Plans

Spaghetti Squash with Chicken and Summer Pesto

Spaghetti Squash with Chicken and Summer Pesto Recipe - Real Plans

One big perk of meal planning is that once you get the hang of it, you find you don’t have to cook every. single. day. For example, this spaghetti squash with chicken recipe.

Go ahead and bake your squash beforehand – possibly on the weekend, when you have more time. The shredded chicken can easily be pulled from leftovers. And the pesto in this recipe can also be made ahead of time.

To store summer pesto, drizzle olive oil over the top and cover. This will help to keep the pesto green. It will keep for a few weeks in the fridge (if it lasts that long!) or you can freeze it.

Spaghetti Squash with Chicken and Summer Pesto

July 10, 2018

  • 20m
  • 1h

Ingredients

  • 1 spaghetti squash
  • 2 lemons
  • 6 bunches fresh basil
  • 2 ounces parmesan cheese, optional
  • 2 cups cooked chicken
  • 4 cloves garlic
  • 1 cup pine nuts
  • 1 cup extra virgin olive oil
  • coarse sea salt, to taste

Instructions

  1. Preheat oven to 375F.
  2. In a shallow, non-reactive baking dish, roast squash for 30-45 minutes or until squash is soft when punctured with a fork.
  3. When cool enough to handle, cut squash in half longwise. Scoop out seeds and discard. Gently scoop out “spaghetti” flesh and set aside.
  4. Meanwhile, juice the lemons. Roughly chop basil. Shred cheese and chicken.
  5. In a food processor, process basil leaves, garlic, pine nuts, lemon juice, and olive oil until smooth.
  6. Toss the spaghetti squash with the pesto and shredded chicken.
  7. Season with sea salt and optional parmesan cheese to taste.

Nutrition

  • 4

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