• 1 spaghetti squash
  • 4 tbsp and .25 c olive oil, divided
  • 2 tsp black pepper, divided
  • 2 cups Brussels sprouts, sliced
  • 2 cups basil leaves
  • 3 garlic cloves, minced, divided
  • ¼ cup pine nuts or walnuts
  • Juice of 1/2 lemon
  • ½ red onion, thinly sliced
  • 2 cups mushrooms, sliced in half
  • 1 tsp crushed red pepper
  • 1 lb precooked chicken, sliced
  • 2 cups baby spinach
  • Pumpkin seeds for garnish
  1. Preheat the oven to 400°F. Cut the spaghetti squash in half, remove the seeds, and rub the flesh with 1 tablespoon of olive oil and 1 teaspoon of black pepper.
  2. Place the squash cut side down on a baking tray. Bake for about 1 hour, depending on the size of squash. When the squash is ready, the strands will easily pull away from the inside of the squash. Let it cool for about 15 minutes before scraping the "noodles" into a bowl.
  3. Toss the Brussels sprouts with another tablespoon of olive oil and a teaspoon of black pepper. Generously grease a baking sheet and add the Brussels sprouts in an even layer. Roast for 20 minutes.
  4. Next, make the pesto sauce: Add the basil, one garlic clove, pine nuts, ¼ cup of olive oil, and lemon juice to a blender or food processor and mix until combined.
  5. Add the remaining 2 tablespoons of olive oil to a skillet and set over medium heat. Add the remaining two minced garlic cloves and cook for 1 minute, then add the red onions and cook for 2 minutes. Pour in the mushrooms and cook for 2-3 minutes.
  6. Add the cooked squash to the pan and let it cook for 5 minutes, adding more olive oil as needed. Add the cooked Brussels sprouts, precooked chicken and spinach, then pour in in 1/2 of the pesto sauce. Mix it and let it cook for another 2 minutes, making sure not to overcook the spinach. 
  7. Serve hot garnished with pumpkin seeds and a drizzle of the remaining pesto sauce.