1poundbonelessskinless chicken breasts, cubed into 1-inch pieces
1medium spaghetti squash
First toast the sunflower seeds and roast the garlic cloves, either in the oven or on a skillet with a bit of oil.
Add all ingredients in your blender or food processor, and blend until smooth. Check the taste, you may have to add more salt and pepper!
Place your spaghetti squash, whole, in the microwave on high for 4 minutes. Take the squash out, cut it in half, lengthwise, and remove the seeds. Place the two halves, face down, in a baking dish with about 1 inch of water in it. Then place back in the microwave on high for 8-10 minutes.
Remove the spaghetti squash and scrape the strands out of the squash and into a large bowl.
In the meantime, while your squash is being cooked, heat the coconut oil in a skillet on medium-high heat. Add the chicken and cook for 2-3 minutes on each side. Take out a piece and test to make sure it is cooked all the way through.
Then add your chicken and pesto to the large bowl. Stir thoroughly, and serve hot.
You can buy pre-roasted sunflower seeds. This recipe needs salt and pepper! Don't skimp on it! If you aren't a fan of the microwave, cook the spaghetti squash in the oven on 400 for 40 minutes.