NomEatNom - Spaghetti Squash with Fresh Basil Pesto

Lately we have been finding incredible deals on squash! Acorn squash, summer squash, and the feature of today’s post: spaghetti squash!

Of course, the experimental chef in me is having a blast dreaming up all sorts of new ways to enjoy squash and all of its nommy goodness.

After all, not only is squash delicious, but it’s also equally nutritious. In fact, spaghetti squash is loaded with immune-supportive vitamin A and free radical-scavenging vitamin C. It is also a great source of enzyme-promoting manganese and dietary fiber. Not to mention, it’s a good source of heart-healthy folate, omega-3 fatty acids, vitamin B2, vitamin B6, magnesium, potassium, bone-building copper, and vitamin K!

For those of you that haven’t yet tried spaghetti squash, here’s a great way to introduce yourself! Not only do you get all the aforementioned health benefits of the squash, but you also get the nommy nutrition of cauliflower (you may remember me singing its praises in the past), mushrooms, olives, coconut oil, and fresh pesto.

Oh yeah, and it tastes amazing, too.

What more could you ask for??

Spaghetti Squash with Fresh Basil Pesto
(Serves 4)

Ingredients:

2 spaghetti squash
1 T extra virgin olive oil
1 1/2 pounds chopped boneless, skinless chicken breast (if available, marinate the chicken in yogurt whey to add an extra-amazing dose of tenderness)
1 head cauliflower
8 oz. mushrooms, sliced
2 tsp. natural, all-purpose seasoning
20 Kalamata olives, pitted and chopped
1 batch Fresh Basil Pesto (you will probably end up with a bit left over — but you can never have too much pesto!)
1/2 cup freshly grated Romano or Parmesan cheese

Preheat the oven to 375 degrees F.

Using a large knife, slice the spaghetti squash in half lengthwise. Remove the pulp and seeds. Be sure to save the seeds — you can dry them and use them just as you would pumpkin seeds! (See here for details.)

Place the spaghetti squash cut sides down on a lightly greased baking sheet. Bake for about 45 minutes, or until the squash are tender.

Meanwhile, heat the coconut oil in a large wok or skillet over medium-high heat. Add the chicken to the pan and sauté until browned on all sides. Stir in the cauliflower and mushrooms. Sauté until the chicken is cooked all the way through and the vegetables are tender. Remove the pan from the heat, and stir in the Kalamata olives.

Remove the squash from the oven. Use a fork to “comb out” the strands of spaghetti squash from each shell. Top the spaghetti squash with the chicken mixture, and drizzle generously with Fresh Basil Pesto. Sprinkle with the freshly grated cheese.

Alternatively, instead of using a fork to “comb” the squash, you could simply use each squash half as a bowl for the chicken mixture — after all, who doesn’t like to play with their food every now and then?? 😉

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Spaghetti Squash with Fresh Basil Pesto

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