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Chicken Pesto Spaghetti Squash Recipe

Chicken Pesto Spaghetti Squash Recipe
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★★★★★

5.3 from 8 reviews

This Chicken Pesto Spaghetti Squash recipe is a healthy, low-carb alternative to traditional pasta dishes. Roasted spaghetti squash serves as a light base, topped with flavorful browned chicken thighs and a vibrant homemade basil and pumpkin seed pesto. Packed with fresh herbs and wholesome ingredients, this dish is satisfying, gluten-free, and perfect for a nutritious weeknight dinner or meal prep.

Ingredients

Scale

Spaghetti Squash

  • 1 large roasted spaghetti squash
  • 2 Tbsp avocado oil (for roasting)
  • 1 pinch sea salt (for roasting)

Chicken

  • 1 1/2 lbs boneless chicken thighs, chopped
  • 1 Tbsp avocado oil (for cooking chicken)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/4 tsp sea salt (or to taste)

Pesto Sauce

  • 2 cups fresh basil leaves
  • 2/3 cup pumpkin seeds (see note below)
  • 2/3 cup avocado oil
  • 1 large clove garlic
  • 1 cup parmesan cheese (optional, omit for Whole30)

Instructions

  1. Roast the spaghetti squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out seeds, brush the flesh with 2 tablespoons of avocado oil, and sprinkle with a pinch of sea salt. Place the halves cut-side down on a baking sheet and roast for about 40-45 minutes until the flesh is tender and easily scraped into strands with a fork. Remove from oven and allow to cool slightly.
  2. Prepare pesto sauce: In a food processor, combine fresh basil leaves, pumpkin seeds, garlic clove, and parmesan cheese (if using). Pulse several times to roughly chop the solids. With the processor running, slowly drizzle in the avocado oil until the pesto reaches your desired creamy texture. Scrape down the sides as needed.
  3. Cook the chicken: Heat 1 tablespoon of avocado oil in a medium skillet over medium-high heat. Add chopped chicken, sea salt, paprika, and garlic powder. Brown the chicken without stirring for 3 minutes to develop color. Stir and continue cooking without stirring for another 3 minutes. Stir again, cover the pan, and cook for an additional 2 to 5 minutes until the chicken is cooked through and no longer pink inside.
  4. Assemble the dish: Once the spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large mixing bowl. Add the prepared pesto sauce and toss well to coat all the squash strands evenly. Add the browned chicken along with any pan juices, and toss again until everything is combined. Taste and adjust seasoning with additional sea salt if desired. Serve warm.

Notes

  • For Whole30 compliance, omit the parmesan cheese in the pesto sauce.
  • You can substitute pumpkin seeds with pine nuts or walnuts if preferred.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To save time, you can roast the spaghetti squash in advance.

Nutrition

Keywords: spaghetti squash, chicken pesto, low carb dinner, gluten free pasta alternative, healthy chicken recipe, homemade pesto

Find it online: https://platedbyemma.com/chicken-pesto-spaghetti-squash-recipe/