Pesto Spaghetti Squash and Chicken

The Finished Product!

First dinner on the whole30 and it was delicious! Pesto is ridiculously easy to make, did you know?
The recipe for the squash can be found in Paleo Comfort Foods on page 212, but the basics are pretty simple.

You will need:

Pesto Spaghetti Squash

• 1 Spaghetti Squash
• Various Tomatoes (about 1 cup chopped, or cherry/grape tomatoes)
• 1 big bunch of basil (I purchased a package from the veggie section of the supermarket)
• 4 cloves garlic, chopped
• 1/3 cup Olive Oil
• 1/3 cup of Walnuts or other nuts like almonds or pecans (I did not have these available, so I used a tablespoon of tahini instead)

1. Set your oven to 375
2. Halve the squash, scoop out the seeds.
3. Place face down on a baking sheet and place in preheated oven. Carefully pour water into the pan, enough to cover the bottom of the pan and about a centimeter up the sides of the squash.
4. Cook for 35 - 40 minutes
5. Place 3/4 of the basil, the olive oil, walnuts (or other nuts you are using) and 2 cloves of garlic in the food processor and pulse until combined. You're looking to make bright green paste!
6. When the squash is done, heat up a pan on the stove and saute the remaining garlic for a few moments.
7. Scoop out the squash into the pan and saute for a few minutes more.
8. Pour the pesto mixture and mix thoroughly.
9. Add the tomatoes and remaining basil.
10. Cook until the squash reaches your desired doneness!

The chicken was simply seasoned and grilled until it was done. Don't forget to let it rest before slicing so that the juices have time to soak back into the meat.