Autoimmune Paleo Spaghetti Squash Chicken Pesto
Serves: 2-3
  • 1 medium spaghetti squash
  • 1 lb boneless skinless chicken breast or thighs
  • 1 tbsp coconut oil (or other cooking fat)
  • 1 cup basil
  • 1 cup arugula
  • ½ cup olive oil
  • Juice of one lemon
  • 1 clove of garlic, peeled and minced
  • Sea salt to taste
  1. Preheat the oven to 400 F, and line two baking sheets with parchment paper
  2. Bake the spaghetti squash as instructed here
  3. While the spaghetti squash is baking, add the chicken breast to the other baking sheet. Add the coconut oil to the chicken and season with salt. Bake in the oven for 20-25 minutes or until a thermometer reads 160 F.
  4. Once the spaghetti squash and chicken are done, scoop the spaghetti squash into a bowl, top with sliced chicken and set aside.
  5. For the pesto, add the basil, arugula, olive oil, lemon juice, garlic, and salt to a high speed blender and blend until smooth.
  6. Top the spaghetti squash and chicken with pesto, and enjoy! Store any leftover pesto in the fridge for 2-3 days.
Recipe by Empowered Sustenance at