Getting Back on Track! Paleo Chicken Pesto Spaghetti Squash

After a few too many consecutive cheat dinners, we’re getting back on the Paleo wagon this week!  I’m making all Whole 30 dinners this week (Whole 5??) to make up for the stuffing, gravy, bread, and desserts of Thanksgiving week.
 
Looking for a dinner that can be made a day ahead of time and that everyone loves?  This is my go to dinner when I have non-Paleo friends over or when I don’t have time to cook.  If you’ve been traveling for the holiday or hosting guests, the last thing you want to do is spend a lot more time cooking.  This is the perfect meal then, because it’s quick, simple, and healthy!
 
When I’m prepping dinner every day or making dinner every evening, I try to prep something for the following night’s dinner at the same time.  With a baby especially, I just never know how much time I will actually have to make dinner so it’s nice to get whatever I can done early.  I will oftentimes make the pesto two days ahead of time and the spaghetti squash the day before.  Then on the night we’re having it, I just throw the spaghetti squash, chicken, and pesto in a skillet, heat it up, and dinner is done!

​For a side dish, I usually steam broccoli or asparagus but with all the greens and squash in this dish, it can really stand alone! 

​Paleo Chicken Pesto Spaghetti Squash
Serves 2—can easily be doubled, tripled, etc for a crowd!
 
*you will need a food processor or blender*
 
Ingredients:
 
-        2 chicken breasts, cooked and shredded (see The Easy Way to Make Shredded Chicken)
-        1 large spaghetti squash or 2 small, cooked (see The Easy Way to Cook Spaghetti Squash)
-        1 c fresh basil, tightly packed
-        1 c fresh parsley, tightly packed
-        4 cloves garlic, minced
-        ¾ c pine nuts
-        1 t salt
-        1 c olive oil
-        Optional garnishes—pine nuts, lemon wedges, parmesan (for Primal)
 
Instructions:
 
-        See The Easy Way to Make Shredded Chicken and The Easy Way to Cook Spaghetti Squash
-        After spaghetti squash is cooked, wrap strands in a dish towel or paper towels and place in bowl to absorb liquid (put wrapped squash in a container in fridge if cooking ahead of time)
-        For the pesto, combine basil, parsley, garlic, pine nuts, salt, and olive oil in a food processor or blender
-        Combine chicken, spaghetti squash, and pesto in a large skillet on medium heat and stir to coat chicken and squash with sauce
-        Stir occasionally until heated through, about 5 min
-        Top with cheese, pine nuts, etc
 
**Makes for great leftovers!
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