1 lb boneless, skinless organic free-range chicken breasts or thighs, cubed
1 large spaghetti squash, cut in half lengthwise
12 artichoke hearts, cut in half
1/2 cup walnuts
4 cups fresh spinach
4 Tbsp extra virgin olive oil
4 Tbsp bone broth
2 garlic cloves, minced
1/2 cup fresh parsley
1/2 cup fresh basil
1 lemon, juiced
Himalayan salt and pepper, to taste
Preheat oven to 400 degrees
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.
Use a spoon to remove the excess seeds then a fork to thread the strings from the squash to make spaghetti.
While the squash is baking, make the pesto and chicken.
Place a large pan over medium heat, add a splash of oil and 1 minced garlic clove. As soon as the garlic becomes fragrant, add the halved artichokes and let cook until slightly tender on all sides.
Once artichokes are cooked, add them to a food processor along with the walnuts, olive oil, bone broth, and second garlic clove. Puree until smooth.
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.
Once pesto is done pureeing, add the chicken to the same pan that you sautéed the artichokes in.
Cook chicken over medium heat until browned on all sides. Sprinkle with a bit of salt and pepper.
Once chicken is cooked through, add in about ¼ 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 soft.
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 together.
Serve with some fresh basil on top.