1 medium spaghetti squash, halved, seeds and excess threads removed
1/2–2/3lbs chicken, sliced or cubed
1 cup pistachios, unsalted and shelled
1–1 1/2 cup basil leaves
2 garlic cloves
1/2–1 cup olive oil
juice of 1 lemon
salt and pepper to taste
handful of sundried tomatoes, sliced, to garnish
Preheat your oven to 425 degrees.
Cut your spaghetti squash in half, lengthwise, use a spoon to scoop out the excess seeds and place open side down on a baking sheet and cook for 20-25 minutes or until spaghetti squash is soft to the touch.
While your spaghetti squash cooks, put your pistachios in a food processor and pulse.
Then add your garlic cloves and basil and turn food processor on.
While food processor is still on, add your olive oil slowly until your pesto becomes your preference of “thickness” and then add your lemon juice.
Now heat up a large skillet under medium heat with a couple tablespoons of olive oil in it. Add your chicken to the skillet along with some salt and pepper and cook chicken on both sides until almost cooked through, then add your pesto to the pan.
Coat chicken in pesto.
When your spaghetti squash is done cooking and has cooled a bit, use a fork to pull the threads out of the spaghetti squash and place directly into your pesto and chicken pan.
Combine all together.
Add to a bowl, top with some leftover chopped pistachios and sundried tomatoes!