Chicken Pesto Spaghetti Squash (Paleo, Keto, Whole30)

Directions

1. 1
   Roast the spaghetti squash according to these instructions.
2. 2
   While the squash is roasting, prepare the homemade pesto sauce. To do so, add all ingredients except the oil to a food processor. Pulse a few times to chop the ingredients. Leave the food processor on and stream oil through the top. Continue processing until desired texture is reached.
3. 3
   Heat a skillet to medium-high and add 1 to 2 tablespoons avocado oil or coconut oil.
4. 4
   Add the chopped chicken, sea salt, paprika, and cumin. Brown the chicken without stirring for 3 minutes. Stir and continue browning without touching another 3 minutes. Stir chicken well, cover, and cook until cooked through, about 2 to 5 minutes more.
5. 5
   Once the squash is cool enough to handle, transfer the “spaghetti” strands to a large mixing bowl.
6. 6
   Add in the pesto sauce and toss well.
7. 7
   Add in the chicken, including all of the liquid, and toss until everything is combined. Taste for flavor, and add sea salt to taste.