Tangy pesto complements the creamy, nutty flavour of spaghetti squash to create a satiating dish, bursting with flavour!
Approximate nutrition per serving: 543kcal / 39.6g fat / 7.6g saturated fat / 14.5g total carbohydrates / 4.3g fibre / 10.2g net carbohydrates / 32.2g protein.
- 1 spaghetti squash, about 675g (gives 625g flesh)
- 8 organic, free-range, boneless chicken thighs
- 100g macadamia nuts
- 50g fresh Greek basil, plus extra
- ½ garlic clove
- 5 tablespoons extra-virgin olive oil
- 1 lemon, plus extra wedges for serving (optional)
- 3 tablespoons grass-fed butter
- Sea salt
- Preheat the oven to 220ºC (fan).
- Chop the squash in half, lengthways, and remove the seeds (which make a tasty snack once roasted!).
- Place a sheet of baking parchment onto a tray and put the squash halves on top, flat-side up. Brush with melted butter and roast in the oven for about 50 minutes, or until the flesh of the squash is tender.
- Once the squash is in the oven, melt 1½ tablespoons of butter in a large ceramic dish. Put the chicken thighs into the dish with a handful of basil and place into the oven for about 40 minutes, or until the chicken is cooked through. Turn the thighs occasionally.
- Make the pesto by adding the macadamia nuts to a food processor and blending to a rough crumb. Add the 50g Greek basil, ½ garlic clove, 5 tablespoons extra-virgin olive oil, the zest of 1 lemon and the juice of half, and a pinch of sea salt. Blend again, adding more olive oil if desired. Set aside.
- Slice the remaining half of the lemon and add to the chicken dish for extra flavour.
- Once the squash and chicken are ready, remove from the oven. Tear the chicken into strips. Using a fork, scrape the flesh of the squash and place into a large bowl.
- Coat the chicken in pesto.
- Add some of remaining pesto to the squash. Gently mix the squash and pesto before adding the chicken.
- Serve with a squeeze of fresh lemon and extra Greek basil.
N.B. I use about ¾ of the pesto in this recipe and store the rest in the fridge for 2-3 days.