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Chicken Pesto Spaghetti Squash

Chicken Pesto Spaghetti Squash
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Looking for something healthy that doesn’t skimp on flavor? This Chicken Pesto Spaghetti Squash has everything you need—tender spaghetti squash, juicy chicken, and a bright, fresh pesto that ties it all together. It’s low-carb, totally satisfying, and easy to tweak for diets like keto or Paleo.

Ingredients

Scale

For the Spaghetti Squash:

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

For the Chicken:

  • 1 tablespoon avocado oil
  • 1½ lbs boneless chicken thighs (cut into bite-sized pieces)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ¼ teaspoon sea salt

For the Pesto:

  • 2 cups fresh basil leaves
  • ⅔ cup pumpkin seeds (or pine nuts, walnuts, or almonds)
  • ⅔ cup avocado oil
  • 1 large garlic clove
  • Optional: 1 cup grated Parmesan cheese (skip for Whole30 or dairy-free)

Instructions

Step 1: Roast the Spaghetti Squash

  1. Preheat your oven to 400°F (200°C).
  2. Slice the squash in half lengthwise. Scoop out the seeds (a spoon works great here).
  3. Drizzle the cut sides with oil and sprinkle with sea salt. Place them cut-side down on a parchment-lined baking sheet.
  4. Roast for 40–50 minutes, until tender and easy to shred with a fork. Once cooled, use a fork to scrape out the strands into a large bowl.

Struggling to cut the squash? Pop the whole thing in the microwave for 5 minutes to soften the skin. Game-changer.

Step 2: Make the Pesto

While the squash roasts, whip up your pesto:

  1. Add the basil, seeds/nuts, garlic, and Parmesan (if using) to a food processor. Pulse a few times to chop everything.
  2. Slowly drizzle in the avocado oil while blending until it’s smooth but still has a little texture.
  3. Taste and adjust—maybe a pinch more salt or another drizzle of oil.

Step 3: Cook the Chicken

  1. Heat a large skillet over medium-high heat with a tablespoon of avocado oil.
  2. Add the chicken in a single layer so it browns nicely. Season with paprika, garlic powder, and sea salt.
  3. Let it cook undisturbed for 3 minutes to develop some color. Stir, cook another 3 minutes, then cover and cook for an extra 2–5 minutes, until the chicken is cooked through.

Pro Tip: Don’t overcrowd the pan! Crowding traps steam and makes the chicken less golden.

Step 4: Toss It All Together

  1. Add the squash strands to the mixing bowl and toss with your pesto until everything’s well coated.
  2. Mix in the cooked chicken, plus any flavorful juices from the skillet.
  3. Taste and adjust seasoning—maybe a touch more pesto or a pinch of salt.

That’s it! Dinner is served.

Make It Your Own

Want to mix things up? Try these ideas:

  • Dairy-Free: Skip the Parmesan and use nutritional yeast for a cheesy flavor.
  • Kick It Up: Add red pepper flakes for some heat.
  • Seasonal Twist: Toss in cherry tomatoes in the summer or sautéed mushrooms in the winter.

Feeling fancy? Top with toasted pine nuts or a drizzle of truffle oil.

Notes

To Serve:

Dish it up in bowls and garnish with fresh basil or extra Parmesan. Pair with a crisp green salad or roasted veggies like zucchini or broccoli.

Storing Leftovers:

  • Fridge: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave.
  • Freezer: Save squash mixed with pesto for up to 3 months. When ready, cook fresh chicken or another protein to mix in.

Find it online: https://paleo.recipes/chicken-pesto-spaghetti-squash/