Servings: 6 servings
Chicken Pesto Spaghetti Squash
Pesto spaghetti squash with chicken - an easy paleo, keto, whole30 dinner recipe
Ingredients
For the Spaghetti Squash:
- 1 large roasted spaghetti squash
- 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 garlic powder
- 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 garlic powder. 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
Serving: 1serving, Calories: 450kcal, Carbohydrates: 11g, Protein: 28g, Fat: 34g, Fiber: 3g, Sugar: 3g