Chicken Pesto Spaghetti Squash Recipe

Looking for a cozy, low-carb dinner that doesn’t feel like you’re missing out? Chicken Pesto Spaghetti Squash has you covered. Imagine this: tender strands of roasted spaghetti squash, juicy chicken bites, all tossed in a fresh, vibrant pesto sauce. It’s delicious, nourishing, and totally doable—even on a busy weeknight. Bonus? It’s packed with good-for-you nutrients.

Fun fact: Spaghetti squash has an interesting backstory. It originally came from China and became popular during World War II as a pasta substitute when food was scarce. These days, it’s a favorite for anyone looking for a lighter, healthier twist on traditional pasta.

This dish is easy to customize too. Whether you’re following keto, Whole30, or just want something everyone in the family will love, this recipe fits the bill. Let’s get to it!

What to Expect

Here’s the deal: you can have this on the table in about an hour. The prep? Just 15 minutes. Cooking takes around 45. The recipe makes four hearty servings, but scaling up or down is super simple. Got a crowd? Roast an extra spaghetti squash and double the pesto. Cooking for two? Just halve the ingredients.

Skill level? Beginner-friendly. You’ll learn a couple of fun techniques—like roasting spaghetti squash and whipping up homemade pesto. All you need is basic kitchen gear:

• Baking sheet
• Sharp knife (trust me, you’ll be grateful for a good one)
• Food processor or blender
• A skillet

Pro tip: If you’re short on time, you can prep most of this ahead. Roast the squash a few days early or make the pesto in advance. Heck, swap fresh chicken for rotisserie if you’re really pressed for time.

The Ingredients

Here’s your shopping list:

For the Spaghetti Squash

• 1 large spaghetti squash (about 3–4 pounds)
• 2 tablespoons avocado oil (or olive oil works too)
• A pinch of sea salt

For the Chicken

• 1 ½ pounds boneless chicken thighs, chopped into bite-sized pieces
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ¼ teaspoon sea salt

Chicken thighs are ideal—they stay juicy while cooking. But you can swap in chicken breasts or even ground turkey.

For the Pesto Sauce

• 2 cups fresh basil leaves
• ⅔ cup pumpkin seeds (or pine nuts, almonds, or whatever you’ve got)
• ⅔ cup avocado oil (olive oil works too)
• 1 large garlic clove
• 1 cup grated Parmesan cheese (optional, skip for dairy-free or Whole30 and sub with nutritional yeast instead)

How to Make It

1. Roast the Spaghetti Squash

• Preheat your oven to 400°F (200°C).
• Carefully slice the squash in half lengthwise. It’s got a tough skin, so take your time. Struggling? Microwave it whole for five minutes first to soften it up.
• Scoop out the seeds with a spoon—it’s just like cleaning out a pumpkin.
• Drizzle each half with oil, sprinkle with sea salt, and place them cut-side down on a parchment-lined baking sheet.
• Roast for 40–50 minutes, until the squash is tender and a fork slides in easily.
• Let it cool a bit, then use a fork to scrape out the “noodles” into a bowl.

2. Make the Pesto

While the squash roasts, take five minutes to whip up the pesto:

• Add all the pesto ingredients—basil, garlic, seeds/nuts, Parmesan (if using)—to your food processor. Pulse until roughly chopped.
• Slowly drizzle in the oil while blending until the mixture is smooth but not overly runny.
• Taste and adjust—maybe a pinch more salt or a bit more oil. It should be bright, herby, and a little nutty.

3. Cook the Chicken

• Heat a tablespoon of oil in a large skillet over medium-high heat.
• Add the chicken pieces in a single layer so they brown nicely. Season with paprika, garlic powder, and sea salt.
• Let the chicken cook without stirring for about 3 minutes. Flip and cook another 3 minutes, then cover and cook for 2–5 more minutes until no pink remains.

Quick tip: Want perfectly tender chicken? Don’t overcook it. Remove it from the heat as soon as it’s done.

4. Bring It All Together

• Toss the spaghetti squash strands with your pesto until everything’s evenly coated.
• Add the cooked chicken (plus any flavorful juices from the skillet) and gently mix.
• Taste. Need more salt? More pesto? Adjust as needed.

Customize It

The best part about this recipe? You can make it your own.

• Dairy-free or vegan? Skip the Parmesan or swap it for nutritional yeast.
• Craving spice? Sprinkle red pepper flakes over the finished dish or add cayenne while cooking the chicken.
• Add seasonal flair:
• Summer? Throw in some halved cherry tomatoes.
• Winter? Stir in sautéed mushrooms or roasted broccoli.
• Fancy it up with toppings like toasted pine nuts or a drizzle of truffle oil.

How to Serve and Store

Serve it up in bowls and garnish with fresh basil leaves or a little extra Parmesan. This dish pairs beautifully with a green salad or roasted veggies.

For leftovers:

• Store in an airtight container in the fridge for up to four days.
• Reheat on low heat in a skillet or microwave, but don’t overdo it—overheating can dry out the squash and chicken.

For make-ahead meals, freeze portions of the spaghetti squash and pesto (no chicken) for up to three months. When you’re ready to eat, cook up some fresh chicken or shrimp and mix it in.

This Chicken Pesto Spaghetti Squash recipe is simple, adaptable, and downright delicious. Whether you’re meal prepping or whipping it up for family dinner, it’s a dish that’ll leave everyone asking for seconds. Give it a try—I think you’re gonna love it!

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