Chicken Pesto Spaghetti Squash (Print Version)
# Ingredients:
→ Spaghetti Squash
01 -
1 large spaghetti squash, roasted
02 -
2 tablespoons avocado oil
03 -
1 pinch sea salt
→ Chicken
04 -
1 tablespoon avocado oil
05 -
680 grams boneless chicken thighs, chopped
06 -
1 teaspoon paprika
07 -
1 teaspoon garlic powder
08 -
0.25 teaspoon sea salt, plus more to taste
→ Pesto
09 -
2 cups fresh basil leaves
10 -
75 grams pumpkin seeds
11 -
160 milliliters avocado oil
12 -
1 large clove garlic
13 -
60 grams parmesan cheese (optional, omit for Whole30)
# Instructions:
01 -
Preheat oven to 200°C. Halve spaghetti squash lengthwise, remove seeds, brush cut sides with avocado oil and season with sea salt. Place cut side down on baking tray and roast for 35-45 minutes, or until strands easily separate with a fork. Let cool slightly.
02 -
Combine basil, pumpkin seeds, garlic, and parmesan (if using) in a food processor. Pulse several times to chop. With processor running, slowly drizzle in avocado oil and blend until desired consistency is achieved. Scrape down sides as needed.
03 -
Heat a skillet over medium-high. Add avocado oil. Add chopped chicken thighs, sea salt, paprika, and garlic powder. Brown chicken for 3 minutes undisturbed. Stir and brown an additional 3 minutes. Stir again, cover, and cook another 2-5 minutes until chicken is cooked through.
04 -
Scrape spaghetti squash strands into a large bowl. Add pesto and toss until evenly coated. Add cooked chicken with all pan juices and combine thoroughly. Adjust seasoning with additional sea salt to taste.
# Notes:
01 -
Pumpkin seeds can be substituted with pine nuts, almonds, walnuts, or pecans in the pesto.