Pecan Free Spaghetti Squash with Herb Pesto and Chicken
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.8(25)
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Learn more →Ingredients
4 servings
For the squash
- 1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
- 1 tbsp olive oil
- ½ tsp salt
For the chicken
- 1 ½ lb boneless, skinless chicken breasts (about 2 large)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp ground turmeric
For the pesto
- 2 cups fresh basil leaves, packed
- ½ cup fresh parsley leaves
- ½ ripe avocado, pitted and scooped
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, minced
- ¼ tsp salt
For serving
- 2 tbsp fresh basil leaves, torn (optional)
- lemon wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a baking sheet, brush the cut surfaces with 1 tbsp olive oil, and sprinkle with 1/2 tsp salt.
- 2
Roast the squash cut-side down for 40–45 minutes, until the flesh is tender and a fork slides through the thickest part without resistance and the strands pull away easily.
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