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Spaghetti Squash & Chicken with Avocado Pesto Recipe


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     Spaghetti Squash & Chicken with Avocado Pesto

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   4

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 until smooth.
Ten minutes before the squash is done, toss chicken, the remaining 1 tablespoon oil and the remaining 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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