1 33oz.can whole artichokes in watercut in half (I use the Kirkland brand)
1/3cupcashews
2tablespoonsolive oil
4tablespoonsbrothchicken or vegetable
2clovesgarlic
handful fresh parsley
handful fresh basil
juice of 1 lemon
3handfuls fresh spinach
salt and pepper to taste
Instructions
Preheat oven to 400 degrees, cut spaghetti squash lengthwise, place cut side down on baking sheet and bake spaghetti squash for about 30 min. (do not over cook! You don't want the noodles to be mushy)
In a pan on medium heat add 2 tablespoons of olive oil and 1 minced garlic clove. Cook garlic for about 1 minute and then add in halved artichoke hearts. Cook until slightly browned.
In a food processor combine the cooked artichoke, cashews, broth, and another garlic clove. Puree until smooth.
Next add parsley, basil, some salt and pepper, and lemon juice. Puree again and taste. Add additional broth until you get your desired consistency. (I keep mine slightly thick so I don't usually add any extra)
Next cube your chicken and cook in same pan that was used for the artichokes with some salt and pepper.
If your pan is big enough add 1/2 your pesto and all your spaghetti squash to the cooked chicken. Top with spinach and cook until wilted.
Add remaining pesto, mix, and scoop squash back into shells.