Spaghetti Squash with Chicken & Avocado Pesto

Ingredients

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Basil

  Fresh

  1 cup leaves, whole or 24g

• Pistachio nuts

  Nuts, raw

  4 tbsp or 31g

• Lemon juice

  Raw

  2 tbsp or 30g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

Directions

1. Preheat the oven to 400°F and coat a large rimmed baking sheet with cooking spray.
2. Halve the spaghetti squash lengthwise and scoop out the seeds. Place cut-side down on one side of the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, in a food processor, combine avocado, basil, pistachios, lemon juice, garlic, two-thirds of the salt, and half of the pepper. Pulse until finely chopped. Add two-thirds of the olive oil and process until smooth.
4. Ten minutes before the squash is done, toss the chicken pieces with the remaining olive oil, salt, and pepper 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.
5. 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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