Description
This Chicken Pesto Spaghetti Squash recipe is a delicious, paleo, keto, and Whole30-friendly meal combining tender roasted spaghetti squash, flavorful homemade pesto, and perfectly browned chicken thighs. It’s a low-carb, nutrient-packed dish that’s perfect for a wholesome, satisfying dinner.
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
- 2/3 cup avocado oil
- 1 large clove garlic
- 1 cup parmesan cheese (optional, omit for Whole30)
Instructions
- Roast Spaghetti Squash: Preheat your oven and roast the whole spaghetti squash until tender. Once cool enough to handle, carefully shred the flesh into strands resembling spaghetti and place in a large mixing bowl.
- Prepare Pesto Sauce: In a food processor, combine the fresh basil leaves, pumpkin seeds, and garlic clove. Pulse a few times to chop the ingredients finely. With the processor running, slowly drizzle in the avocado oil until the pesto reaches your desired smooth yet slightly textured consistency. Add the parmesan cheese if using and pulse briefly to combine.
- Cook Chicken: Heat a skillet over medium-high heat and add 1 to 2 tablespoons of avocado or coconut oil. Add the chopped chicken thighs, sea salt, paprika, and garlic powder. Let the chicken brown without stirring for 3 minutes, then stir and continue cooking another 3 minutes without stirring to brown further. Stir well, cover the skillet, and cook until chicken is fully cooked through, about 2 to 5 more minutes.
- Toss and Serve: Add the pesto sauce to the bowl of spaghetti squash strands and toss well to coat. Add the cooked chicken along with any pan juices and toss again until everything is combined. Taste and adjust seasonings with sea salt as needed. Serve warm and enjoy!
Notes
- You can replace pumpkin seeds in the pesto with pine nuts, almonds, walnuts, or pecans for variety.
- Omit parmesan cheese in the pesto for a Whole30-compliant version.
- For roasting spaghetti squash, cut in half, remove seeds, drizzle with oil, salt, and roast face down at 400°F for 35-45 minutes.
- This dish can be meal-prepped and stored refrigerated up to 3 days.
