Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken Pesto Paleo Spaghetti Squash {Whole30, Low Carb} Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 69 reviews

A healthy and flavorful Chicken Pesto Paleo Spaghetti Squash recipe that is Whole30 and low carb friendly. Roasted spaghetti squash strands are tossed with succulent sautéed chicken and a vibrant homemade Paleo/Whole30 pesto, then warmed together for a light yet satisfying meal. Perfect as a nutritious dinner option with easy prep and clean ingredients.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Spaghetti Squash

  • 1 medium to medium-large spaghetti squash

Chicken

  • 1.5 lbs boneless skinless chicken breasts, thin sliced or pounded to 1/2″ thickness
  • 2 Tbsp coconut oil, ghee, or other cooking fat, for sautéing
  • Sea salt, to season
  • Black pepper, to season
  • Onion powder, to season

Pesto

  • 3/4 to 1 cup Paleo/Whole30 compliant pesto (homemade or store-bought), use as needed to coat

Instructions

  1. Roast the Spaghetti Squash: Preheat the oven to 425°F. Line a large baking sheet with foil or parchment. Cut the squash in half lengthwise using a sharp knife. Scoop out the seeds and strings with a large spoon. Place the halves face-down on the prepared baking sheet and roast for about 20 minutes, until the squash is tender but not mushy when pressed on the outside.
  2. Prepare the Squash Strands: Lower the oven temperature to 400°F after removing the squash. Let the squash cool enough to handle. Using a fork, scrape lengthwise to create spaghetti-like strands and transfer them to a large bowl. Squeeze the strands between paper towels once or twice to absorb excess moisture and prevent a watery dish.
  3. Cook the Chicken: While the squash is roasting and resting, heat a large skillet over medium to medium-high heat and add the coconut oil or preferred fat. Season the chicken breasts lightly on both sides with sea salt, black pepper, and onion powder. Add the chicken to the pan and cook for 2 to 3 minutes on each side until no longer pink in the center. Remove from the pan and let cool slightly. Slice or chop the chicken into bite-sized pieces once cool enough to handle.
  4. Toss and Combine: In a casserole dish, gently toss the spaghetti squash strands with the cooked chicken pieces and about 3/4 to 1 cup of pesto, coating everything evenly without drowning the squash.
  5. Warm and Serve: Place the casserole dish in the 400°F oven for about 10 minutes to heat through and allow flavors to meld. Remove from the oven and serve immediately. Optional add-ins like cooked and lightly roasted cherry tomatoes can be mixed in for extra flavor and color.

Notes

  • Prep time includes cutting and scooping the squash as well as preparing the pesto.
  • Cook time includes roasting the squash and cooking the chicken.
  • Do not overcook the squash to avoid mushy texture.
  • Squeezing the squash strands between paper towels is key to prevent watery spaghetti squash.
  • Save any leftover pesto for other uses; do not overuse in the dish.
  • Cherry tomatoes make a delicious additional ingredient when roasted.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American Paleo
  • Diet: Low Carb

Find it online: https://flavorhug.com/chicken-pesto-paleo-spaghetti-squash-whole30-low-carb-recipe/