Spaghetti squash with chicken, apple and creamy pesto

Servings : 4

Preparation : 20 minutes

Cooking time : 40 minutes

Ingredients

• 2 medium spaghetti squash
• 250 ml (1 cup) fresh basil
• 500 ml (2 cups) arugula
• 125 ml (1/2 cup) pecans
• 125 ml (1/2 cup) grated Parmesan cheese
• 15 ml (1 tablespoon) honey
• 125 ml (1/2 cup) olive oil
• 60 ml (4 tbsp) water
• 1 onion, finely chopped
• 1 apple, diced
• Olive oil for cooking
• 2 or 3 chicken breasts, cubed
• 1 clove garlic, chopped
• 250 ml (1 cup) 35% cooking cream
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. On a baking sheet lined with parchment paper or a silicone mat, place the pumpkin pieces, flesh side down, and bake for about 30 minutes, until the flesh flakes easily with a fork.
4. Meanwhile, prepare the pesto. In a bowl, using a hand blender, puree the basil, arugula, pecans, Parmesan cheese, honey, olive oil, and water until smooth.
5. Add salt and pepper to taste.
6. In a hot pan, brown the onion and apple in a drizzle of oil for 2 to 3 minutes.
7. Add the chicken cubes and continue cooking until golden brown.
8. Add the garlic, cook for another minute, then pour in the cream and simmer for a few minutes over medium heat to thicken the sauce slightly. Remove from heat and stir in the prepared pesto.
9. Using a fork, scrape the flesh of the squash to form filaments.
10. Add the squash to the pan and coat with the creamy sauce. Check the seasoning and serve immediately.