Chicken Pesto Spaghatti Squash


1 large spaghetti squash

3lbs chicken breast

4 cups fresh basil

1 cup extra virgin olive oil

1.5 cups cashews*

6 diced garlic cloves

Salt to taste

One of the hardest foods for me to let go of when I changed my nutritional choices was pasta. I loved any pasta that was covered in sauce -a bonus for being stuffed with cheese!

I would try and convince myself that if I would work out more, or go on an extra run that I could have some and not mess with my PCOS... bottom line my body does not work well with processed foods. I would always feel tired, bloated, and depressed for days after having pasta. I started experimenting with alternatives that would help fulfill my cravings and spaghetti squash was perfect!

Ok, so now that we are all craving pasta let me share my favorite replacement recipe, I promise you it will fulfill your pasta cravings!

Slice spaghetti squash and remove seeds. Lightly coat with coconut or olive oil and bake face down at 400 for 40 minutes.

Few options for the chicken - I like to cook mine in the crock pot for 6 hours on low with a few cloves of whole garlic and then shred it up - I like that more than cubed chicken. However, you can also cook the chicken in a pan with light coconut oil, and dice it up. In a food processor or blender mix basil, olive oil, cashews, and diced garlic and mix till smooth. Use a fork to string squash, mix diced chicken and pesto sauce add salt to taste.

It's even better on day two!