Mine by no means turned out quite as pretty, but then again, I'm not the originator of this recipe, nor do I have a cook book...
What you need:
1lb boneless skinless chicken breasts cubed (I definitely didn't use enough chicken)
1 LARGE spaghetti squash (I used 2 smaller ones)
12-15 artichoke hearts (I used 2 small jars of artichoke hearts in olive oil)
1/3 cup walnuts (I chose to use almonds, because that's what I had)
4-5 Tbsp olive oil
4-5 Tbsp vegetable broth
2 cloves garlic, minced
1/2 cup fresh parsley
1/2 cup fresh basil
1 lemon, juiced (I ended up using closer to 1 1/2 or 2)
salt and pepper to taste
3-5 cups fresh spinach
1) Start by cooking your spaghetti squash. See the original recipe for cooking it in the oven. The flavour is better that way I find but I get lazy and often do mine in the microwave. I keep it whole and stab holes in it with a fork to let the steam out and throw it in on high for about 10 minutes.
When it's cool enough to handle, cut in half lengthwise and scoop out seeds with a spoon. Use a fork to scoop out the inside and make it all thread-y and spaghetti like.
While your squash is cooking, work on the rest of this.
2) Heat up 1 splash of fat (I used olive oil) in a large pan over medium-high heat. Add one clove of garlic & cook until fragrant. Add artichokes (cut in half if they weren't already) and sprinkle with salt and pepper. Cook on all sides until slightly browned & tender.
3) In your food processor (or in my case, bowl to use with hand blender!) add you nuts, olive oil, vegetable broth, second garlic clove, and artichokes (reserve a couple artichokes for presentation if you want). Puree until smooth.
I added a little more oil to make it a little smoother.
4) Add parsley, basil, lemon juice, and salt and pepper. Again, puree until smooth. Play with the amount of salt & pepper and lemon juice in the mix.
5) Cook the chicken in the pan that you used for the artichokes until slightly browned. Salt & pepper if desired.
6) Once chicken is cooked through, add a couple big spoonfuls of pesto mixture (about 1/4 cup) and spinach to pan. Mix to coat well. Cover and cook until spinach is wilted.
7) Add your spaghetti squash to the pan & the remaining pesto mixture. Stir well.
Because this was just for me, I didn't bother with presentation (a couple extra basil leaves, or artichokes, etc.) But if you were serving this to other people I would recommend garnishing with basil, topping with an artichoke piece or two, and maybe a lemon wedge so that it looks a little less "mushy" and more appealing!