| Cook Time | 60 minutes |
| Servings | serves |
Ingredients
- 1 kg Spaghetti Squash whole
- 720 grams Chicken Breast Fillet
- 4 cups Basil Leaves fresh
- 3 Garlic Cloves crushed
- 1/2 cup Olive Oil
- 1 tablespoon Lemon Juice
- 1/4 cup Pine Nuts toasted
- 1/2 teaspoon Salt
- 1/4 cup Parmesan Cheese grated
Ingredients
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Instructions
- Put the whole spaghetti squash in a large saucepan with water and bring to the boil. Cover and simmer the squash for 40 minutes.
- Place the chicken breast in a steamer for 20 minutes until cooked through. cover in foil to keep warm.
- Mix together the basil, garlic, olive oil, lemon juice, pine nuts and salt in a food processor just enough to retain texture. Stir through the parmesan.
- When the squash is cool enough to handle, cut in half and scoop out the seeds. Use a fork to shred the chicken. Stir the pesto in with the chicken and vegie spaghetti and serve with a mixed green salad.
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