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1
Preheat oven to 405 degrees (not 450, stop questioning me)
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2
Cut the squash in half lengthwise, place cut side down on a baking sheet and bake for 30-35 minutes or until squash gives when you poke the outside of it.
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3
Use a spoon to remove the excess seeds then a fork to thread the strings from the squash. To make spaghetti, duh.
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4
But while the squash is baking, make the pesto and chicken.
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5
Place a large pan over medium-high heat, add a splash of fat and 1 minced garlic clove. As soon as the garlic becomes fragrant, add the halved artichokes. Sprinkle with salt and pepper and let cook until slightly browned and tender on all sides.
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6
Once artichokes are browned, add them to a food processor along with the walnuts, olive oil, vegetable broth, and second garlic clove. Puree until smooth.
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7
Then add the parsley, basil, lemon, and salt and pepper. Puree once more until smooth. Taste and add more lemon and salt and pepper to your preference.
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8
Once pesto is done pureeing, add the chicken to the same pan that you sauteed the artichokes in.
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9
Cook chicken over medium-high heat until browned on all sides. Sprinkle with a bit of salt and pepper.
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10
Once chicken is cooked through, add in about 1/4 of a cup of the pesto to the chicken along with the spinach, in the pan and mix well to coat. Cover and let cook for 2-4 minutes or until spinach is wilted.
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11
Then add the threads of spaghetti squash to the pan (or a large mixing bowl if you need more room). Mix spaghetti squash, pesto, and chicken all together.
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12
Serve with some fresh basil on top.
