Pesto Spaghetti Squash Skillet w/ Sundried Tomatoes

Pesto Spaghetti Squash Skillet w/ Sundried Tomatoes

For Spaghetti Squash

1. Cut a medium spaghetti squash in half, scoop out seeds.
2. Very lightly coat the inside with olive oil. Bake @375 degrees f skin side up, on a flat sheet pan for about 45 minutes.
3. Cool just a bit
4. Use a fork to shred “spaghetti” out of the skin.

For Fresh Made Pesto (serves 4)

Combine the following ingredients to a food processor:

• 2 cups fresh basil leaves
• 4 cloves garlic, peeled
• 6 Tbsp pine nuts
• 1/2 cup grated all-natural parmigiano-reggiano cheese
• 1 Tbsp fresh lemon juice
• 1/2 tsp each sea salt and pepper

1. Add: 1/2 cup extra virgin olive oil, in a slow stream until emulsified, and fully incorporated and smooth.
2. You will need to scrape sides often.
3. Lastly, toss Spaghetti Squash ‘noodles’ lightly with your freshly made Pesto.

Skillet Preparation

::Ingredients::

•  2 tsp extra virgin olive oil, divided
• 1 lb chicken tenders
• 1/2 tsp freshly grated lemon zest
• Sea salt and freshly ground black pepper, to taste
• 1/2 cup sliced fresh mushrooms
• 2 Tbsp sun-dried tomatoes
• 1/2 cup packed, fresh basil leaves
• 1/2 cup packed baby spinach (optional)

::Directions::

1. Sprinkle chicken tenders with sea salt, pepper, and lemon zest.
2. Heat large skillet over medium-high heat. Add 1 tsp oil, and then cook chicken 3-4 minutes per side, until cooked through. Remove from pan, and set aside.
3. Heat 1 tsp oil in skillet, once hot and add mushrooms, and sun-dried tomatoes, then saute until tender, about 2 minutes, adding in fresh basil, & spinach during last 30 seconds.
4. Toss in Spaghetti Squash coated with the fresh pesto.
5. Lightly toss everything together.
6. Add chicken back in, toss just to warm.
7. Garnish with fresh chopped basil, lemon wedges, an a touch of parmesan, serve immediately

Happy Eating

Signed

Tiesha