Spaghetti Squash with Pesto with Grilled Chicken Breast

Instructions

1. 1

   Prepare and Roast the Spaghetti Squash (40 minutes)

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • To make the squash easier to cut, pierce the skin in several places with a sharp knife, then microwave on high for 4-5 minutes. Let it cool slightly.
   • Carefully slice the squash in half lengthwise from stem to end. Use a large spoon to scoop out and discard the seeds and stringy pulp.
   • Brush the cut sides of the squash with 2 tbsp of olive oil and season evenly with 0.75 tsp salt and 0.5 tsp black pepper.
   • Place the squash halves cut-side down on the prepared baking sheet.
   • Roast for 35-45 minutes. The squash is done when the outside is firm but the inside is tender enough to be easily pierced with a fork.
2. 2

   Make the Pesto and Prepare Garnish (5 minutes)

   • While the squash roasts, toast the 2 tbsp of pine nuts for garnish in a small, dry skillet over medium heat for 2-3 minutes, tossing frequently until golden and fragrant. Set aside.
   • In a food processor, combine the fresh basil, 1/3 cup of pine nuts, peeled garlic cloves, and grated Parmesan cheese. Pulse until coarsely chopped.
   • With the food processor running on low, slowly stream in the 1/2 cup of extra virgin olive oil until the pesto is emulsified and smooth, but still has some texture.
   • Add the lemon juice, 0.5 tsp salt, and 0.25 tsp pepper. Pulse a few more times to combine. Taste and adjust seasoning if needed.
3. 3

   Assemble and Serve (5 minutes)

   • Once the squash is cooked, carefully remove it from the oven. Let it cool for 5-10 minutes, until it's safe to handle.
   • Using a fork, gently scrape the flesh of the squash from the skin. The strands will separate naturally. Place the squash 'spaghetti' into a large mixing bowl.
   • Add the freshly made pesto and the halved cherry tomatoes to the bowl.
   • Toss gently with tongs until the squash strands are evenly coated with pesto and the tomatoes are well distributed.
   • Divide among four plates. Garnish with the toasted pine nuts and an extra sprinkle of Parmesan cheese, if desired. Serve immediately.