September 18, 2019

Serves 4

Reset: Suits all phases
Great Shape: protein, fat, vegetable


  • 1 small spaghetti squash 
  • 1/3 cup olive oil, divided 
  • 400g chicken thighs, cut into 2cm dice 
  • 1/2 bunch basil, leaves 
  • 1 small clove garlic 
  • 3 Tbsp parmesan 
  • salt and fresh pepper 
  • 1 tomato, diced 


  1. Cut spaghetti squash in half lengthwise, scoop out and discard seeds and fibres. Place squash in a microwave safe dish and cover. Microwave 8-9 minutes. 
  2. Meanwhile, heat a large fry pan over medium heat. Add 1 Tbsp olive oil, and then cook the chicken until browned on all sides and cooked through. 
  3. Remove squash from the microwave and shred the flesh with a fork into a large bowl. 
  4. In a small blender combine basil, garlic, remaining olive oil, parmesan, salt and pepper and blend until well-combined but still a little chunky. 
  5. Combine pesto with two cups spaghetti squash (save any remaining squash for another recipe), the cooked chicken, and the tomato. Season with salt and pepper and serve. 

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