If there's one thing I miss the most (besides bread) with going gluten free; it's pasta. Gluten-free pasta just isn't the same as good ol' grain filled pasta. But, one of my favorite discoveries is spaghetti squash. I already made this recipe, which was really delicious. But, I'm looooving this Pistachio Pesto with spaghetti squash. The pistachios gives the pesto such great flavor. And, I added whole pistachios to my chicken which helped give the dish additional texture. It is so flavorful and tastes great the next day. I found it from PaleoOMG's blog, which is a great blog that you should definitely check out. I'm definitely not missing pasta with this recipe. Enjoy!
1 medium spaghetti squash, halved, seeds and excess threads removed
½-2/3lbs chicken, sliced or cubed
1 cup pistachios, unsalted and shelled
1-1½ cup basil leaves
2 garlic cloves
½-1 cup olive oil
juice of 1 lemon
salt and pepper to taste
handful of sundried tomatoes, sliced, to garnish
First set your oven to about 400 degrees; take your halved, seeded squash and place on a cookie sheet. Place in the oven and let roast for about 30 minutes. Remove from oven and set aside to cool. Next, take out your food processor and combine the pistachios and pulse. Then, add your garlic and basil and pulse again till combined. Turn on the food processor, and slowly drizzle in the olive oil and then the lemon juice. I believe I used about a half cup of olive oil. Set the pesto aside. Take out a skillet and place on your stove with the heat at medium. Drizzle about 2 tablespoons of olive oil into the pan. Sprinkle the chicken with salt and pepper and then place in the skillet. Cook until almost cooked thru, and then add the pesto to the skillet. Now, take a fork and shred the spaghetti squash. Place the squash in with the chicken and the pesto. Combine well. Enjoy!