Spaghetti Squash Chicken with Avocado Pesto
Ingredients
- 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
- 1 ripe avocado
- 1 cup packed basil leaves
- ¼ cup unsalted shelled pistachios
- 2 tablespoons lemon juice
- 1 clove garlic
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 5 tablespoons extra-virgin olive oil, divided
- 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
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