Chicken Pesto Spaghetti Squash (Paleo, Keto, Whole30)

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 you-ify 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 ‘em 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. 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.

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.

You May Also Love:

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 @TheRoastedRoot on Instagram!

Chicken Pesto Spaghetti Squash

Course: Main Course
Cuisine: American
Keyword: gluten free, keto, paleo, spaghetti squash, whole30
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 6 servings
Author: Julia

Pesto spaghetti squash with chicken - an easy paleo, keto, whole30 dinner recipe

Print

Ingredients

For the Spaghetti Squash:

For the Chicken:

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

  1. Roast the spaghetti squash according to these instructions.

  2. 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.

  3. 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. Stir chicken well, cover, and cook until cooked through, about 2 to 5 minutes more.

  4. 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.

Recipe Notes

Replace the pumpkin seeds with pine nuts, almond, walnuts, or pecans

Share:

Never Miss a Post!

Comments

  1. Margaret D Sax

    Do you have a low FODMAP version of this? I’m wondering what to substitute for the garlic in the pesto sauce

    Reply
    1. Julia Post author

      Hi Margaret! I replace garlic with cider vinegar or lime juice. I’d say start with 1 tablespoon of either and adjust up according to your personal taste 😀 Hope you enjoy! xo

      Reply
  2. Debbie

    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.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.