Artificial Flavors Free Pine Nut Spaghetti Squash with Herb Pesto and Chicken
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.7(10)
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Learn more →Ingredients
4 servings
For the squash
- 1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
For the pesto
- 2 cups fresh basil leaves, packed
- ½ cup fresh parsley leaves
- ⅓ cup pine nuts
- 3 tbsp nutritional yeast
- 2 tbsp fresh lemon juice
- 1 clove garlic
- ¼ tsp salt
- ⅓ cup olive oil
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh basil, thinly sliced (optional)
- 2 tbsp pine nuts, toasted (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a rimmed baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper.
- 2
Flip the squash halves cut-side down and roast for 35–45 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance. Remove from the oven and let cool for 5 minutes.
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