Pesto Chicken Squash (Printable Version)
# What You'll Need:
→ Spaghetti Squash
01 -
A big spaghetti squash, roasted whole
02 -
Just a pinch of sea salt
03 -
A couple tablespoons of avocado oil
→ Chicken
04 -
Garlic powder, 1 teaspoon
05 -
Some paprika, 1 teaspoon
06 -
680 grams chopped boneless chicken thighs
07 -
Use 1/4 teaspoon sea salt (and add more if you want)
08 -
A spoonful of avocado oil, about 1 tablespoon
→ Pesto
09 -
Pumpkin seeds, 75 grams
10 -
One nice garlic clove, big size
11 -
160 ml avocado oil
12 -
60 grams parmesan cheese (optional — skip it for Whole30)
13 -
A couple handfuls of fresh basil leaves, about 2 cups
# Steps to Follow:
01 -
In a big bowl, toss those squash strands with all your pesto, then dump in the cooked chicken (pan juices and all). Mix it together. Taste it and give it a bit more salt if you think it needs it.
02 -
Warm up a skillet on medium-high. Pour in the avocado oil. Put in the chopped chicken, plus salt, garlic powder, and paprika. Let it sit for three minutes to brown. Now give it a stir, brown for three more minutes, stir again, pop a lid on, and cook two to five more minutes until it’s all the way done.
03 -
Toss your basil, pumpkin seeds, garlic, and parmesan (if that's your thing) into a food processor. Pulse it to chop everything up. With the machine running, slowly pour in avocado oil until it looks just right. Stop and scrape the sides if you need to.
04 -
Heat your oven to 200°C, grab your squash and slice it lengthwise. Get out the seeds with a spoon. Brush the open sides with avocado oil and sprinkle with salt. Lay them cut side down on a baking tray. Roast for about 35–45 minutes. The squash is ready when you can easily pull the strands apart with a fork. Let it cool off a bit before handling.
# Additional Tips:
01 -
Don’t have pumpkin seeds? Pecans, walnuts, pine nuts, or almonds all work for the pesto.