Spaghetti Squash & Chicken with Avocado Pesto

Ingredients:
– 1 (2½ pound) 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
– 1 ripe avocado
– 1 cup packed basil leaves
– ¼ cup unsalted shelled pistachios (optional)
– 2 tablespoons lemon juice
– 1 clove garlic
– ¾ teaspoon salt, divided
– ½ teaspoon ground pepper, divided
– 5 tablespoons extra-virgin olive oil, divided
– 1 pound skinless, boneless chicken breasts, trimmed and cut into 1-inch pieces

Directions:
Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
– Place squash, cut-side down, on one side of the prepared pan. Bake until tender, about 45 minutes.
– Meanwhile, combine avocado, basil, pistachios, lemon juice, garlic, ½ teaspoon salt and ¼ teaspoon pepper in a food processor. Pulse until finely chopped. Add 4 tablespoons oil and process until smooth.
– Ten minutes before the squash is done, toss chicken, the remaining 1 tablespoon oil and the remaining ¼ teaspoon each salt and pepper together in a medium bowl. Spread the chicken in an even layer on the empty side of the baking sheet. Return to the oven and bake until just cooked through, about 10 minutes.
– Using a fork, scrape the squash from the shells into a large bowl. Add the chicken and toss gently to combine. Serve topped with the pesto.

Enjoy!