Submitted by: Isabel De Los Rios
Prep Time: 45 Minutes
Cook Time: 50 Minutes
Servings: 4
Pesto + chicken + spaghetti squash = YUM!
1 med. spaghetti squash
1 lbs. chicken breast
1 med. onion
2 clove garlic
sea salt & black pepper to taste
red pepper flakes to taste
3/4 c. basil pesto
1/2 c. almond milk
3 egg
Preheat oven to 400ºF. Cut spaghetti squash in half and place flesh side down on a baking sheet. Bake for 45 minutes to an hour. Remove from oven and let cool a bit before scraping out the flesh into “noodles.”
Meanwhile, cut chicken into bite-size chunks and cook with garlic and onions in a skillet over medium heat. Season with sea salt, pepper, and red pepper flakes.
When chicken is fully cooked, remove from heat. Stir in pesto and almond milk until all chicken is coated with mixture. Add spaghetti squash and lightly beaten eggs. Continue to stir until everything is well mixed.
Move mixture to a greased 8x8 baking dish, and bake for 50 minutes to an hour, until everything is set. Edges will be lightly browned, and middle will be firm. Let cool for a few minutes before cutting into pieces and serving.
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