5 from 18 votes
Chicken Pesto Spaghetti Squash
This Chicken Pesto Spaghetti Squash dish pairs roasted spaghetti squash strands with sautéed seasoned chicken breast and a fresh homemade pesto. The pesto is made with pine nuts, basil, lemon juice, fresh garlic, salt, and olive oil, offering a bright herbal flavor with nutty undertones. The squash provides a light, tender vegetable base that serves as a gluten-free pasta alternative.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
2
People
Calories:
515 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 spaghetti squash medium
- 1 tablespoon neutral cooking oil divided, generic cooking oil
- salt
- 8 ounce chicken breast boneless and cubed, skinless
- garlic powder
- onion powder
For the pesto:
- 6 tablespoons pine nuts
- 2 cups basil lightly packed
- 1 tablespoon lemon juice fresh
- 1 teaspoon garlic minced, fresh
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
Bake the spaghetti squash:
- Heat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with aluminum foil.
- Cut the spaghetti squash in half length wise and scoop out the seeds. Rub the inside with 1/2 tablespoon of the oil and sprinkle with salt. Place, cut-side down on the baking sheet and bake until fork tender, about 45 minutes to one hour.
Cup of Yum
Cook the chicken:
- Once the squash is done, heat the remaining 1/2 tablespoon of oil in a large pan over medium heat. While the pan heats, season the chicken cubes with a generous pinch of salt, garlic powder, and onion powder—no need to measure—just sprinkle evenly for flavor.
- Add the chicken to the pan in a single layer, making sure not to overcrowd it. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown on the outside and fully cooked (the internal temperature should reach 165°F). Remove the chicken from the pan and set it aside while you prepare the pesto and assemble the dish.
Make the pesto:
- Spread the pine nuts on a small baking sheet and bake until just golden brown, about 5-10 minutes.
- Put the pine nuts in a small food processor (mine is 3 cups) and pulse until crushed. Add in all the remaining ingredients, except the oil, and process until combined, scraping the sides as needed.
- With the food processor running, stream in the oil until well combined.
- Divide the squash between 2 bowls and mix in 1/2 the pesto with each squash. Top with chicken and additional basil, if desired. Season to taste with salt.
- DEVOUR!
Nutrition Information
Calories
515kcal
(26%)
Carbohydrates
19g
(6%)
Protein
31g
(62%)
Fat
37g
(57%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
11g
(65%)
Monounsaturated Fat
19g
(95%)
Cholesterol
70mg
(23%)
Sodium
103mg
(4%)
Potassium
687mg
(15%)
Fiber
4.6g
(18%)
Sugar
6.8g
(14%)
Vitamin A
16.9IU
(0%)
Vitamin C
19mg
(21%)
Calcium
8.7mg
(1%)
Iron
19mg
(106%)
Nutrition Facts
Serving: 2 People
Amount Per Serving
Calories 515
% Daily Value*
| Calories | 515kcal | 26% |
| Carbohydrates | 19g | 6% |
| Protein | 31g | 62% |
| Fat | 37g | 57% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 19g | 95% |
| Cholesterol | 70mg | 23% |
| Sodium | 103mg | 4% |
| Potassium | 687mg | 15% |
| Fiber | 4.6g | 18% |
| Sugar | 6.8g | 14% |
| Vitamin A | 16.9IU | 0% |
| Vitamin C | 19mg | 21% |
| Calcium | 8.7mg | 1% |
| Iron | 19mg | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.