Pesto Spaghetti Squash with Chicken

—

Title:

From: Two Fat Als

Ingredients:

2 spaghetti squash
4 cups basil leaves
1/2 cup olive oil
1/3 cup pine nuts
1/2 cup parmesean cheese
4 chicken cutlets
1 tsp salt

Preheat the oven to 350. Halve each squash and place the pieces face down on a greased baking sheet. Bake them for about 30 minutes, until it feels tender when you stick a knife in it. Meanwhile, make the pesto by blending (in a blender or food processor) the basil, oil, pine nuts, cheese and salt. It makes about a cup, and freezes well. Throw some salt and pepper on the chicken, cut it into strips, and cook it in a pan. After the squash has cooked and cooled slightly, remove the seeds from the middle, then use a fork to scrape out the flesh. It should come out in little spaghetti strips. Throw the chicken in with the squash, and mix in about 3-4 tbsp pesto.

—