1 2.5- to 3 pound spaghetti squash, halved lengthwise and seeded
1 ripe avocado
1 cup packed basil leave
1/4 cup unsalted shelled pistachios
2 tablespoons lemon juice
1 clove garlic
3/4 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
1 pound skinless, boneless chicken breasts, trimmed and cut into 1-inch pieces
Preheat oven to 400F. Coat a large rimmed baking
sheet with cooking spray. Place squash, cut side
down, on one side of the prepared pan. Bake until
tender, about 45 minutes.
Meanwhile, combine avocado, basil, pistachios,
lemon juice, garlic, 1/2 teaspoon salt and 1/4
teaspoon pepper in a food processor. Pulse until
finely chopped. Add 4 tablespoons oil and process
Ten minutes before the squash is done, toss
chicken, the remaining 1 tablespoon oil and the
remaining ¼ teaspoon each salt and pepper
together in a medium bowl. Spread the chicken
in an even layer on the empty side of the
baking sheet. Return to the oven and bake until
just cooked through, about 10 minutes.
Using a fork, scrape the squash from the shells
into a large bowl. Add the chicken and toss gently
to combine. Serve topped with the pesto.
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