Chicken Pesto Spaghetti Squash is an ultra easy meal to prepare that happens to be paleo, whole30, low-carb, and delicious! Make it for the whole family or as a meal prep recipe.
If I had a dollar for every time I’ve made this chicken pesto spaghetti squash…
…I’d be cashing in early retirement in the Maldives.
It’s one of those meals that covers all the bases and is just so nice to cozy up to on a chilly evening.
The best part about this recipe is you can either prepare it in parts – roast the spaghetti squash and/or make the pesto sauce up to 5 days in advance, or make everything as the squash is roasting.
Bonus: you can customize the recipe to your heart’s delight by changing up the pesto recipe or using different animal protein.
Craving additional veggies like cauliflower, broccoli, bell pepper, or carrot? Toss them in!
Let’s whip it out!
How to Make Chicken Pesto Spaghetti Squash:
Begin by roasting a medium to large-sized spaghetti squash. If you’ve never roasted a spaghetti squash, no sweat! I made a nifty little tutorial on How to Roast Spaghetti Squash, which you can follow!
Once the squash has finished roasting, allow it to cool.
While the squash is roasting, prepare the homemade pesto sauce.
To do so, add all ingredients except the oil to a food processor. Pulse a few times to chop the ingredients. Leave the food processor on and stream oil through the top. Continue processing until desired texture is reached.
Heat a skillet to medium-high and add 1 to 2 tablespoons avocado oil or coconut oil. Add the chopped chicken, sea salt, paprika, and cumin.
Brown the chicken without stirring for 3 minutes. Stir and continue browning without touching another 3 minutes.
Cover the skillet with a lid, and cook until the chicken is cooked through, about 2 to 5 minutes more.
Once the squash is cool enough to handle, transfer the “spaghetti” strands to a large mixing bowl.
Add in the pesto sauce and toss well. Stir in the chicken, including all of the liquid, and toss until everything is combined.
Taste for flavor, and add sea salt to taste.
Recipe Adaptations:
- Turn this into a casserole by following all the steps outlined in the recipe, then transfer everything to a casserole dish and bake for 20 to 30 minutes at 375. If you aren’t dairy-free, be sure to give it a hefty shower of grated mozzarella and parmesan cheese.
- Use any type of homemade or store-bought pesto sauce. Just be sure you’re using 1 to 1.5 cups.
- Replace the chicken with shrimp or ground turkey.
- If you don’t follow a strict paleo or whole30 diet, add 1 cup grated parmesan cheese to the pesto sauce.
More Healthy Spaghetti Squash Recipes:
- Spaghetti Squash Egg Nests
- Spaghetti Squash Bolognese
- Red Curry Meatballs with Spaghetti Squash
- 40 of The Best Spaghetti Squash Recipes
- Creamy Tahini Spaghetti Squash with Kale
- Crispy Salmon Bowls with Pesto Spaghetti Squash
- Roasted Garlic and Kale Spaghetti Squash with Sun-Dried Tomatoes
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
Chicken Pesto Spaghetti Squash
Pesto spaghetti squash with chicken - an easy paleo, keto, whole30 dinner recipe
Ingredients
For the Spaghetti Squash:
- 1 large spaghetti squash, roasted
- 2 Tbsp avocado oil
- 1 pinch sea salt
For the Chicken:
- 1 Tbsp avocado oil
- 1 1/2 lbs boneless chicken thighs, chopped
- 1 tsp paprika
- 1 tsp ground cumin
- 1/4 tsp sea salt, to taste
Pesto:
- 2 cup fresh basil leaves
- 2/3 cup pumpkin seeds, see note
- 2/3 cup avocado oil
- 1 large clove garlic
- 1 cup parmesan, optional, omit for whole30
Instructions
- Roast the spaghetti squash according to these instructions.
- While the squash is roasting, prepare the homemade pesto sauce. To do so, add all ingredients except the oil to a food processor. Pulse a few times to chop the ingredients. Leave the food processor on and stream oil through the top. Continue processing until desired texture is reached.
- Heat a skillet to medium-high and add 1 to 2 tablespoons avocado oil or coconut oil. Add the chopped chicken, sea salt, paprika, and cumin. Brown the chicken without stirring for 3 minutes. Stir, then continue browning without touching another 3 minutes. Stir chicken well, cover, and cook until cooked through, about 2 to 5 minutes more.
- Once the squash is cool enough to handle, transfer the “spaghetti” strands to a large mixing bowl. Add in the pesto sauce and toss well. Add in the chicken, including all of the liquid, and toss until everything is combined. Taste for flavor, and add sea salt to taste.
Notes
Replace the pumpkin seeds with pine nuts, almond, walnuts, or pecans
Nutrition Information
Yield 6 Serving Size 1 servingAmount Per Serving Calories 450Total Fat 34gUnsaturated Fat 0gCarbohydrates 11gNet Carbohydrates 8gFiber 3gSugar 3gProtein 28g
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
Danelle
Sunday 8th of January 2023
This is AMAZING! Just cooked it to meal prep lunches for the week and of course had to taste it. I could have eaten the whole bowl! Yum yum yum! I used pine nuts in the pesto and no cheese. So good!
Julia
Monday 9th of January 2023
Yaaay for meal prep! I'm so happy you enjoy it, Danelle! xo
Carita
Friday 30th of December 2022
Loved the flavors and the option for dairy free, but for some reason my food processor didn't chop up the pumpkin seeds very well. I think I'll try a different seed the next time I make it. 😊
Julia
Wednesday 4th of January 2023
Hi Carita! Thanks so much for the feedback! Pine nuts, walnuts, and pecans tend to be pretty easy to blend up, so those are always great options for pesto. :)
Margaret
Saturday 24th of July 2021
Fabulous. I used pesto from Aldi!
Michelle
Sunday 24th of January 2021
Has anybody calculated the weight watchers points on this? I’m coming up with 11, which is a LOT!
Deb
Monday 20th of March 2023
@Michelle, I calculated using chicken breasts (0 points), store bought pesto (1 cup), only 1 tab. avocado oil baking the squash and 1 tab. cooking the chicken and 8 tab. of parmesan cheese and it came to 8 points for 6 servings.
Debbie
Friday 10th of January 2020
I made this recipe for my dinner tonight. It is very good and I know I will make it again. I reduced the ingredients because I only cook for one. I used a small spaghetti squash, which I cooked In the Instant pot. I used one chicken breast , and reduced the amount of the spices. I also added an onion to the chicken while it browned in the skillet.
My pesto was Costco’s brand, Kirkland.
This is so delicious to eat. Thank you.
Julia
Sunday 12th of January 2020
All of that sounds amazing, Debbie! Thanks so much for sharing! xoxo