Chicken Pesto Spaghetti Squash Recipe

Introduction

Chicken Pesto Spaghetti Squash is a light and flavorful dish perfect for a healthy weeknight dinner. Combining tender roasted squash with savory chicken and fresh pesto, it’s a satisfying meal that’s naturally gluten-free and full of vibrant flavors.

Ingredients

• 1 large roasted spaghetti squash
• 2 Tbsp avocado oil
• 1 pinch sea salt
• 1 Tbsp avocado oil
• 1 1/2 lbs boneless chicken thighs, chopped
• 1 tsp paprika
• 1 tsp garlic powder
• 1/4 tsp sea salt (to taste)
• 2 cups fresh basil leaves
• 2/3 cup pumpkin seeds
• 2/3 cup avocado oil
• 1 large clove garlic
• 1 cup parmesan (optional, omit for Whole30)

Instructions

1. Step 1: Roast the spaghetti squash according to your preferred method until tender. Allow it to cool enough to handle, then use a fork to scrape out the “spaghetti” strands into a large mixing bowl.
2. Step 2: While the squash roasts, prepare the pesto sauce. In a food processor, combine fresh basil leaves, pumpkin seeds, garlic, and parmesan (if using). Pulse a few times to chop the ingredients. With the processor running, slowly stream in the avocado oil until the pesto reaches your desired consistency.
3. Step 3: Heat a skillet over medium-high heat and add 1 to 2 tablespoons avocado oil. Add the chopped chicken thighs, sea salt, paprika, and garlic powder. Cook without stirring for 3 minutes to brown the chicken, then stir and cook another 3 minutes without stirring. Stir again, cover the pan, and cook until the chicken is cooked through, about 2 to 5 more minutes.
4. Step 4: Add the pesto sauce to the bowl with the spaghetti squash strands, tossing well to combine. Add the cooked chicken and all the pan juices, then toss everything together. Taste and adjust seasoning with sea salt as needed. Serve warm.

Tips & Variations

• For a nut-free pesto, substitute pumpkin seeds with sunflower seeds or omit seeds altogether and add extra basil.
• If you prefer a lighter sauce, reduce the amount of avocado oil in the pesto slightly.
• Omit parmesan to keep this dish Whole30 compliant and dairy-free.
• Use chicken breasts instead of thighs for a leaner option, but be careful not to overcook as they dry out faster.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through. Avoid overheating to keep the chicken tender and the squash from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pesto ahead of time?

Yes, pesto can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Add a thin layer of oil on top to help preserve freshness.

How do I roast spaghetti squash properly?

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place it cut side down on a baking sheet and roast at 400°F (200°C) for 40-50 minutes until tender. Then scrape out the strands with a fork.

Chicken Pesto Spaghetti Squash Recipe

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★★★★★

4.8 from 113 reviews

• Author: Simon
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Low Carb

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Description

A healthy and flavorful Chicken Pesto Spaghetti Squash recipe combining roasted spaghetti squash strands with tender, seasoned chicken thighs and a vibrant homemade basil pesto sauce. This low-carb dish is perfect for a nutritious, satisfying meal.

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Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 large roasted spaghetti squash
• 2 Tbsp avocado oil
• 1 pinch sea salt

Chicken

• 1 Tbsp avocado oil
• 1 1/2 lbs boneless chicken thighs, chopped
• 1 tsp paprika
• 1 tsp garlic powder
• 1/4 tsp sea salt, or to taste

Pesto Sauce

• 2 cups fresh basil leaves
• 2/3 cup pumpkin seeds
• 2/3 cup avocado oil
• 1 large clove garlic
• 1 cup parmesan cheese (optional, omit for Whole30)

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Instructions

1. Roast Spaghetti Squash: Roast the spaghetti squash until tender by cutting it in half, removing seeds, and baking cut side down at 400°F (205°C) for about 40 minutes or until strands are easily scraped with a fork. Let cool enough to handle.
2. Prepare Pesto Sauce: In a food processor, add the fresh basil leaves, pumpkin seeds, garlic, and parmesan (if using). Pulse a few times to chop the ingredients. With the processor running, slowly stream in the avocado oil until the pesto reaches your desired consistency.
3. Cook Chicken: Heat a skillet over medium-high heat and add 1 to 2 tablespoons of avocado oil. Add chopped chicken thighs and season with sea salt, paprika, and garlic powder. Brown chicken without stirring for 3 minutes, then stir and continue browning without stirring for another 3 minutes. Stir again, cover skillet, and cook for an additional 2 to 5 minutes until chicken is cooked through.
4. Combine Ingredients: Using a fork, scrape the roasted spaghetti squash flesh into strands inside a large mixing bowl. Add the prepared pesto sauce and toss well to coat the spaghetti squash evenly. Add the cooked chicken along with any pan juices and toss everything together. Taste and adjust seasoning with additional sea salt if needed.

Notes

• For a Whole30-compliant version, omit the parmesan cheese in the pesto.
• You can substitute pumpkin seeds with pine nuts or walnuts if preferred.
• Adjust avocado oil quantities to achieve the desired pesto sauce consistency.
• Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-inspired

Keywords: chicken pesto, spaghetti squash, low carb dinner, healthy chicken recipes, homemade pesto, gluten free, Whole30 optional