I created a paleo pesto recipe (the real deal has dairy in it) as one of my first Gourmaleo recipes which can be found in the archives, or I’ve re-printed it here. I love this creation because I’m a huge fan of food you can hold in your hand while eating. Get the squash and the chicken in the oven first and make the pesto while they’re cooking.
Pesto Chicken Stuffed Squash
Preheat the oven to 375 degrees.
2 chicken breasts
2 acorn squash
2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 roma tomatoes (optional)
1 pesto recipe
1. Cut the top inch off each squash and cut off the bottom half inch- just enough to flatten it out so that it stands up on its own.
2. Using a spoon or an ice cream scoop, scrape out the seeds and threads from inside and discard.
3. Pour the olive oil inside and on top of the squash and use your fingers to coat it evenly. Sprinkle the salt and pepper inside each squash.
4. Line a sheet pan with foil, put the squash on the foil and cook in the oven for about 45 minutes, or until soft.
5. Wrap the chicken breasts in foil and cook in the oven for about 15-20 minutes, or until cooked through. (How big the chicken breasts are will determine this!)
6. Start the pesto:
In a food processor or a blender, blend the following:
1 1/2 cups fresh basil leaves
1/2 cup fresh baby spinach
2 large artichoke hearts (canned)
1 teaspoon chopped garlic
1 teaspoon salt
1/2 teaspoon pepper
Blend everything together and scrape it down to get everything off the sides. Then drizzle in:
1/2 cup olive oil
Keep blending until smooth.
7. When the chicken is cooked, let it cool slightly and then chop into small, bite sized pieces. If you like tomato, chop the tomato and mix in a bowl with the chicken.
8. Add about half a cup of the pesto to the chicken and stir to coat well.
9. Once the squash is done, take it out of the oven and fill with the pesto chicken/tomato mixture.