Ingredients:

  • 2 medium spaghetti squash (approx. 3 lbs each)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1.5 lbs boneless, skinless chicken breast, diced into 1/2 inch cubes
  • 1 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1/2 cup chicken bone broth
  • 1 cup basil pesto
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup toasted pine nuts
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Brush the interior of the squash with olive oil and season with sea salt and cracked black pepper.
  4. Place squash cut-side down on a parchment-lined baking sheet and roast for 40–50 minutes until the skin is golden and the flesh is tender.
  5. Heat avocado oil in a skillet over medium-high heat.
  6. Add diced chicken and cook until edges are golden brown and no longer pink, approximately 6–8 minutes.
  7. Stir in the minced garlic and cook for 1 minute until fragrant.
  8. Pour in the chicken bone broth, scraping the bottom of the pan to release the fond, then simmer for 2 minutes until the liquid is reduced by half.
  9. Remove squash from the oven and flip them upright.
  10. Use a fork to scrape the flesh into spaghetti-like strands within the squash boat.
  11. Fold in the basil pesto, cooked chicken mixture, grated Parmesan cheese, toasted pine nuts, and chopped fresh parsley.