From the kitchen of Valarie Voelkering, FMCHC
Spaghetti squash with chicken and pesto recipe in Brookfield WI.
Ingredients in Brookfield WI
Serves 4
- 1 large spaghetti squash
- 16 ounces boneless skinless chicken breasts
- 2 tablespoons coconut oil or ghee
- Cherry tomatoes
- 1 cup pesto (see recipe below)
- Sea salt, pepper and onion salt to season chicken to taste
Pesto
- 3 cups fresh basil leaves
- 1 cup pine nuts or walnuts
- 2 cups spinach leaves
- 4 cloves garlic
- 2/3 cup extra virgin olive oil
- ½ teaspoon salt
- 2 tablespoons nutritional yeast
Preparation
Heat oven to 425 degrees and line a large baking sheet with parchment paper. Cut the squash lengthwise in half. Scoop out the seeds, then place face-down on a baking sheet. Roast in the oven for about 25 minutes. Allow to cool slightly. Then using a fork going lengthwise down the squash, remove spaghetti strings and put in a large bowl. You can drain the squash by squeezing it between paper towels.
To prepare pesto, add all the ingredients to a food processor and blend until a paste.
To prepare chicken, heat a large skillet over medium to high heat with oil or ghee. Sprinkle the chicken with salt, pepper and onion powder and cook until no longer pink. Once finished, remove from pan and cut into bite sized pieces.
Add squash to a dish and toss with the chicken and pesto to coat. Add cherry tomatoes on top and enjoy!
