Chicken & Pesto Spaghetti Squash Boats
Crispy Chicken, Creamy Pesto and Toasted Pine Nuts Packed into Delicious Spaghetti Squash Boats. Grain-Free, Paleo, Keto Friendly.
One of my favorite childhood meals was pesto pasta. I still occasionally enjoy some gluten-free pasta from time to time but I wanted to create a copycat recipe that makes me feel fabulous, nourished, and not bloated (gluten-free pastas don't always sit well with me). Spaghetti squash is one of my favorite vegetable based noodle options and it pairs perfectly with the creamy pesto, chopped chicken, and lightly toasted pine nuts. Top with some nutritional yeast or grass-fed cheese for extra deliciousness!
Also, I recently realized I was cooking spaghetti squash wrong for the past year of my life. For those of you still cutting it down the middle prior to roasting, and spending a long time and effort attempting to get that thing to snap, I have the BEST method to share with you...roast it whole!
I'm serious. Just put the entire thing on a baking tray or straight on the rack and bake it for one hour. You then cut it after and trust me when I say that it's ridiculously easy to cut through after it's been roasted. Like seriously easy. Then you can continue with scooping out the seeds and shredding the spaghetti squash noodles out.
Once you cook your spaghetti squash this way, you’ll never cook it any other way again. Promise.
With that method in mind, these chicken and pesto spaghetti squash boats become surprisingly easy. In fact, after roasting the squash for an hour, the recipe takes 15 minutes to throw together. It's kid friendly, fussy eater approved and packed with nutrients. Enjoy!
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Chicken and Pesto Spaghetti Squash Boats
1 medium organic spaghetti squash
2 tablespoons grass-fed butter or cooking oil
3/4 lb. organic chicken breasts
1 medium yellow onion, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup pesto (look for dairy-free brands or make your own)
2 teaspoons nutritional yeast or grass-fed, raw cheese
1) Preheat your oven to 350F. Place the entire spaghetti squash on a rimmed baking sheet for 1 hour, turning the squash half way through. Allow to cool for 20 minutes (or longer) until cool enough to handle.
2) While the spaghetti squash is cooling, heat a large skillet over medium high heat. Add the cooking oil, onion, chicken, salt and pepper. Cook for 10-15 minutes until the onions are soft and the chicken is cooked through.
3) Using a large knife, cut the spaghetti squash in half. Use a spoon to scoop out the seeds, and throw away. Use a fork to shred the spaghetti squash into a large bowl.
4) Add in the cooked chicken and onion mix, and pesto sauce. Toss to combine.
5) Add to the empty spaghetti squash skin and top with nutritional yeast or raw cheese. We love ours with a side salad for extra greens and nutrients!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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