Chicken Pesto Spaghetti Squash
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
450 kcal
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Course
Main Course
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Cuisine
American
Chicken Pesto Spaghetti Squash
Description
The recipe begins by roasting a large spaghetti squash until tender, then scraping out its strands to mimic pasta. Alongside, a pesto sauce is prepared by processing fresh basil leaves, pumpkin seeds, garlic, and parmesan cheese (optional), gradually incorporating avocado oil to create a creamy, green sauce. Meanwhile, chopped chicken thighs are seasoned with sea salt, paprika, and garlic powder, then browned in a hot skillet and cooked through. Once the squash cools enough to handle, its strands are combined in a bowl with the pesto sauce and cooked chicken, mixing to evenly coat and distribute the flavors. Sea salt can be adjusted at the end to taste.
The dish delivers a balance of textures with tender chicken, soft spaghetti-like squash strands, and the slightly nutty pesto. The avocado oil in both the roasting and cooking steps provides mild richness without overpowering the fresh herb flavor. This recipe creates a flavorful, colorful plate suitable as a main course for a light meal or dinner.
Variations include substituting the pumpkin seeds with pine nuts, almonds, walnuts, or pecans to modify the pesto's nutty character.
Ingredients
For the Spaghetti Squash:
- 1 large spaghetti squash roasted
- 2 Tbsp avocado oil
- 1 pinch salt sea salt
For the Chicken:
- 1 Tbsp avocado oil
- 1 1/2 lbs chicken thigh chopped, boneless
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp salt to taste, sea salt
Pesto:
- 2 cup basil fresh leaves
- 2/3 cup pumpkin seeds see note
- 2/3 cup avocado oil
- 1 garlic large clove
- 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 pumpkin seeds in pesto with pine nuts, almonds, walnuts, or pecans as desired.
- Use parmesan cheese for added richness or omit for a dairy-free option.
- Roast spaghetti squash until tender but still firm enough to separate into strands easily.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 450kcal | 23% |
| Carbohydrates | 11g | 4% |
| Protein | 28g | 56% |
| Fat | 34g | 52% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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