Pesto Spaghetti Squash

I say all the time that I’m a lazy cook and don’t do well with recipes. Tonight though, my dinner was really flavorful, fit my dietary restrictions, and was EASY!

First, sorry I didn’t measure things exactly. I just throw it together and hope it works.

I am no food photographer, LOL

Pesto Spaghetti Squash

Hat tip to Paleo Comfort Foods (affiliate link) for the idea. I didn’t follow the recipe. It’s a GREAT cookbook, I was just being lazy and tried to match flavors.

• 1 spaghetti squash
• fresh chopped basil (1 bunch from the store is plenty)
• extra virgin olive oil
• garlic, minced (fresh)
• leftover chicken, chopped
• sea salt
• pepper
• several grape tomatoes, cut in half
• optional (but delicious): sun dried tomatoes, sliced thin
• optional if you don’t have dairy restrictions: shredded parmesan cheese

Directions:

1. Cook spaghetti squash. It’s super easy – here is how I do it, although you can microwave as well
2. When it’s done, shred it into a bowl
3. Throw in chopped basil
4. Drizzle some olive oil and mix – just enough to slightly coat the squash – it should be light
5. Throw in minced garlic – I used 3 cloves
6. Throw in your leftover chopped chicken (I used 1 medium chicken breast)
7. Throw in your sun dried tomatoes if you’re using them
8. Throw in your cheese if you’re using it
9. Season with salt and pepper as desired
10. Mix it all up
11. Throw it on a plate
12. Top with tomatoes
13. Eat

That’s it! I ate half of it for dinner and will have the other half for lunch tomorrow. Nom. It took all of 10 minutes to prepare, including 5 minutes of me trying to split the spaghetti squash open. The worst part is waiting for the spaghetti squash to cook.