Categories: Main Dishes

Ingredients

• Casserole –
• • 1 medium to large spaghetti squash
• • 1 tbsp coconut oil
• • 1.5 lbs boneless, skinless chicken breasts, cut into bite sized pieces
• • 1/2 cup sun dried tomatoes
• • 1/4 cup pine nuts
• Pesto Sauce –
• • 4 cups packed basil leaves
• • 5 garlic cloves
• • 1/4 cup walnuts or pine nuts
• • 1/2 cup extra virgin olive oil
• • 1/2 tsp sea salt
• • 1/4 tsp pepper
• • 3 eggs

Directions

1. Preheat your oven to 425 degrees. Cut the spaghetti squash in half, lengthwise. Place the squash face down on a baking sheet and bake for 30-40 minutes, or until the skin is soft and the threads of the squash come out easily with a fork. Once the squash is cooked, take it out of the oven and turn the heat down to 350 degrees.

2. While the squash is baking, let’s make the quick pesto! Add all of the pesto ingredients to food processor or blender (including the eggs) and pulse until well combined. Set aside.

3. Melt the coconut oil in a large pan over medium heat. Once the pan is hot, add the chicken and sauté until cooked through. Turn off the heat.

4. Remove the threads of the squash using two forks, and add to the pan with the chicken. Add the pesto sauce and stir well to combine. Add the sun-dried tomatoes and stir once more.

5. Pour the mixture into a 9” (or 8”) square baking dish. Bake at 350 degrees for 45 minutes. Add the pine nuts to the top of the casserole, and bake for another 15 minutes, or until the middle of the casserole is slightly firm to the touch.

6. Remove from the oven, slice and enjoy!

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