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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.

Pesto Chicken Spaghetti Squash is an easy healthy dinner recipe - low-carb, keto, paleo, whole30, delicious

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.

Roasted spaghetti squash for pesto spaghetti squash

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.

Pesto sauce for chicken pesto spaghetti squash recipe using basil

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.

Pesto Spaghetti Squash with Chicken - easy, few ingredients, paleo, low-carb, keto, healthy

More Healthy Spaghetti Squash Recipes:

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 - a clean dinner recipe that is paleo, keto, whole30 and easy to make | TheRoastedRoot.net #glutenfree #grainfree

Chicken Pesto Spaghetti Squash

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

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

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.

Notes

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

Nutrition Information
Yield 6 Serving Size 1 serving
Amount Per Serving Calories 450Total Fat 34gUnsaturated Fat 0gCarbohydrates 11gNet Carbohydrates 8gFiber 3gSugar 3gProtein 28g
Chicken Pesto Spaghetti Squash made with whole food ingredients - paleo, keto, low-carb, whole30 dinner recipe
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