Spaghetti Squash with Homemade Pesto

Since beginning the Whole 30 challenge, I have found myself trying dishes I wouldn’t have otherwise considered.  I have made basil pesto many many times, but never have I made it without parmesan cheese.  I have had spaghetti squash before with a tomato sauce and it just didn’t have that unctuous quality to it that I ‘need’ right now, or my husband and I will die on this plan or start eating sugar by the spoonful!  Neither are good options.  One of my favorite go-to meals is Chicken Pesto Pasta, so I figured I would recreate it as best I could.  Here’s what happened…

Spaghetti squash is a cinch to make.  There are several different ways you can cook it.  To impart the most flavor, I suggest roasting it cut side up, with olive oil and seasoned with salt and pepper.  Before you do that, though, you have to scoop out the seeds. Roast it in a 400 F oven for 50 minutes and it will look like this!

Now for the fun part…

Use a fork and pull the squash away from the flesh.

In the end, you’ll have a bowl of squash that looks like spaghetti!  I won’t lie, this can never replace the real thing.  It tastes nothing like actual spaghetti.  But, the flavor of this squash is mild and can handle, and actually needs, good, bold flavors to help it along.

This is why I thought this pesto would be the perfect complement.  Start with a small amount and add more as you feel you need to.  Of course, if you aren’t able to make your own pesto, store bought will work.  Just read the ingredients to make sure you understand what you’re eating.

I added chicken and tomatoes to bulk up this dish.  I seasoned the chicken and tomatoes with salt and pepper before I added some pesto to the mix.

Once I tossed everything together, I added some balsamic vinegar to add a touch of sweetness and acid.  It’s my little piece de résistance.  It really makes a nice difference.

This is my all-time favorite brand to use for balsamic vinegar and olive oil.  If you find it, use it!  It’s a bit more expensive than your average balsamic vinegar, but as it should be for better product.

This was honestly, far more satisfying than I ever imagined it would be!  If you want to cut down on your carbs, give this a try!

Here’s what you need to do…

Spaghetti Squash with Homemade Pesto 

1 large or 2 medium spaghetti squash

1/4 cup prepared pesto

1/2 pint grape tomatoes

2 boneless skinless chicken breasts, cubed

salt and pepper for seasoning

Preheat oven to 400 F.  Remove seeds from squash and drizzle with olive oil and season with salt and pepper.  Roast squash cut side up in oven for 50 minutes.

Once cool enough to handle, using a fork, pull squash away from its flesh and place into a bowl, set aside.

In a skillet over medium high heat, add some olive oil and cook chicken, seasoned with salt and pepper, all the way through.  Add tomatoes and season with a touch more salt and pepper.  Add a heaping tablespoon of pesto to the mixture.

Toss in the spaghetti squash.  Add 2 more heaping tablespoons of pesto and combine all the ingredients.  If using, add a generous dash of balsamic vinegar and toss to combine.  Adjust seasoning as needed.  Serve.

Enjoy!