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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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
