Chicken Pesto Spaghetti Squash Recipe
A flavorful and healthy Chicken Pesto Spaghetti Squash recipe featuring roasted spaghetti squash strands tossed with a fresh homemade basil and pumpkin seed pesto, combined with perfectly browned and seasoned chicken thighs. This low-carb, nutrient-packed dish is perfect for a wholesome family meal, balancing savory chicken and bright herbaceous pesto.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian-American
- Diet: Low Calorie
Ingredients
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 (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 the spaghetti squash: Preheat oven and roast the spaghetti squash as per the usual method until tender. Once cooked and cool enough to handle, slice and scrape out the strands into a large mixing bowl.
- Prepare the pesto sauce: Place basil leaves, pumpkin seeds, garlic, and parmesan (if using) in a food processor. Pulse to chop the ingredients. While the processor is running, slowly stream in the avocado oil until the pesto reaches your desired creamy texture.
- Cook the chicken: Heat a skillet over medium-high heat and add 1 to 2 tablespoons of avocado or coconut oil. Add chopped chicken, sea salt, paprika, and garlic powder. Allow the chicken to brown without stirring for 3 minutes. Stir the chicken to turn and continue browning without stirring for another 3 minutes. Stir well, cover the skillet, and cook for an additional 2 to 5 minutes until the chicken is cooked through.
- Combine and serve: Toss the roasted spaghetti squash strands with the prepared pesto sauce in the large mixing bowl. Add in the cooked chicken with all the cooking juices, and toss everything until well combined. Taste and adjust sea salt if necessary. Serve warm.
Notes
- To roast spaghetti squash, cut in half, remove seeds, and roast cut-side down at 400°F (204°C) for 40-50 minutes until tender.
- Use pumpkin seeds as a nut-free alternative in the pesto; they add a nice nutty flavor.
- Omit parmesan cheese in the pesto for a Whole30-compliant version.
- Avocado oil helps to keep the chicken moist and adds a mild flavor.
Find it online: https://recipeplenty.com/chicken-pesto-spaghetti-squash-recipe/
