Paleo Pesto Spaghetti Squash with Chicken

• Gluten free
• Paleo

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 3 cups Basil, leaves
  • 3 Garlic cloves, roasted
  • 1 Spaghetti squash, medium

• Condiments

  • 1 Pesto recipe

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil
  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Sunflower seeds, toasted

Found on bravoforpaleo.com

Description

Ingredients

• 3 cups basil leaves
• 1/2 cup sunflower seeds, toasted
• 1/2 cup olive oil
• 3 garlic cloves, roasted
• Salt and pepper, to taste
• 1 pound boneless, skinless chicken breasts, cubed into 1-inch pieces
• 1 medium spaghetti squash
• 1 tablespoon coconut oil
• Pesto recipe

Directions

• First toast the sunflower seeds and roast the garlic cloves, either in the oven or on a skillet with a bit of oil. Add all ingredients in your blender or food processor, and blend until smooth. Check the taste, you may have to add more salt and pepper!
• Place your spaghetti squash, whole, in the microwave on high for 4 minutes. Take the squash out, cut it in half, lengthwise, and remove the seeds. Place the two halves, face down, in a baking dish with about 1 inch of water in it. Then place back in the microwave on high for 8-10 minutes. Remove the spaghetti squash and scrape the strands out of the squash and into a large bowl. In the meantime, while your squash is being cooked, heat the coconut oil in a skillet on medium-high heat. Add the chicken and cook for 2-3 minutes on each side. Take out a piece and test to make sure it is cooked all the way through. Then add your chicken and pesto to the large bowl. Stir thoroughly, and serve hot.