IT’S MY BIRTHDAY! :)
Come back tomorrow to check out my birthday extravaganza post!
For now, check this recipe out!
What you will need:
1 Medium Spaghetti Squash, halved, seeds and excess threads removed (like a pumpkin)
Chicken (I used 2 lbs.)
1 C. Pistachios
1/2-1 C. Basil
2 Garlic Cloves
1/2-1 C. Olive Oil
Juice of 1 lemon
salt and pepper
Get the squash ready because it takes around 30 minutes to cook at 400 degrees. Once your squash is cut in half and gutted, put it face down in the oven.
After 30 minutes I poked them with a fork to see if they were ready. If it is easy to pierce, it is ready. I flipped them over and let them cool. (like pictured above)
Once cool enough to touch, take a fork and from stem to base, shred. The strands will easily come off and resemble a noodle in shape.
While the squash is in the oven I started the pesto.
Take the pistachios and put them in the food processor until chopped into small pieces.
Add the basil and then pour in the olive oil & lemon juice until you get the consistency you prefer
Set aside until chicken is almost cooked through, then add pesto and mix well.
Take the shredded spaghetti squash and add it to the chicken pesto mixture
Mix it all together and EAT!
This made enough for three people to eat, two lunches for tomorrow with PLENTY leftover for late night snacks haha
ENJOY! and let me know if you make this, I would love to hear what you think!