Chicken-Pesto Spaghetti Squash

Light, bright, and packed with texture, this Chicken-Pesto Spaghetti Squash is the kind of weeknight dinner that feels a little fancy but comes together without drama. Tender strands of roasted spaghetti squash are tossed with juicy, seasoned chicken and a vibrant basil-pine nut pesto. It’s a satisfying one-panish meal that sneaks extra vegetables into dinner while still delivering on comfort and flavor.

This recipe keeps things simple: one spaghetti squash, a bit of oil, cubed chicken breast, and a small, punchy pesto made from basil and pine nuts. The result is a bowl of fresh herbal brightness balanced by savory chicken and the gentle, nutty crunch of toasted pine nuts.

Why you’ll love it

• Bright and fresh: The basil-forward pesto lifts every bite.
• Textural contrast: Soft roasted squash strands with crisped chicken edges and toasted pine nuts.
• Simple ingredients: Pantry-friendly and straightforward to prepare.
• Versatile: Serve as a light main or double it to feed a crowd.

Ingredients

• 1 spaghetti squash (medium)
• 1 tablespoon oil, divided
• Salt
• 8 ounces skinless chicken breast, boneless and cubed
• Garlic powder
• Onion powder
• 6 tablespoons pine nuts
• 2 cups basil, lightly packed
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh garlic, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Equipment

• Baking sheet
• Mixing bowls
• Large skillet
• Food processor or blender
• Fork for shredding squash
• Tongs or spatula

Prep and timing

• Active time: about 25 minutes
• Roasting time: about 35–45 minutes
• Total time: about 60–75 minutes

Flavor tips

For an extra pop, grate a small amount of lemon zest into the pesto along with the lemon juice. If you like a creamier texture, stir in a tablespoon of plain yogurt or a splash more olive oil just before serving. Toast the pine nuts until they’re golden-brown and fragrant, watching closely so they don’t burn.

Step-by-step Instructions

1. Prepare the squash: Preheat your oven to 400°F (200°C). Carefully halve the medium spaghetti squash lengthwise and scoop out the seeds with a spoon. Rub each cut surface with a little of the divided oil and sprinkle a pinch of salt over the flesh. Place the squash halves cut-side down on a baking sheet lined with parchment or foil.
2. Roast the squash: Roast the squash in the preheated oven for 35–45 minutes, or until the flesh is tender and can be shredded into strands with a fork. Oven times vary by squash size; start checking at 35 minutes. When done, remove from the oven and let cool slightly so it’s safe to handle.
3. Toast the pine nuts: While the squash roasts, place 6 tablespoons pine nuts in a dry skillet over medium heat. Stir frequently and toast until they are fragrant and lightly golden, about 3–5 minutes. Transfer the toasted pine nuts to a bowl to cool so they don’t keep cooking in the hot pan.
4. Season and cook the chicken: Pat 8 ounces skinless chicken breast, boneless and cubed, dry with paper towels. Drizzle the remaining 1 tablespoon oil into a skillet and heat over medium-high heat. Season the cubed chicken lightly with a pinch of salt, garlic powder, and onion powder. Add the chicken to the hot skillet in a single layer and cook, turning occasionally, until browned on the outside and cooked through, about 6–8 minutes depending on cube size. Once cooked, remove from the skillet and set aside.
5. Make the pesto: In a food processor or blender, combine the toasted pine nuts, 2 cups basil (lightly packed), 1 tablespoon fresh lemon juice, 1 teaspoon fresh garlic (minced), 1/2 teaspoon salt, and 2 tablespoons olive oil. Pulse until the ingredients form a cohesive pesto. Scrape down the sides as needed and process until you reach your desired texture — either slightly chunky or smooth. Taste and adjust salt or lemon juice if you prefer brighter or more seasoned pesto.
6. Shred the squash: Use a fork to scrape the flesh of the roasted spaghetti squash into strands. Work over a bowl or the baking sheet to collect the strands. If you prefer, squeeze the strands gently in a clean kitchen towel to remove any excess moisture.
7. Toss everything together: Place the spaghetti squash strands in a large bowl. Add the cooked chicken and the pesto. Toss gently to combine, making sure the pesto coats the squash strands and chicken evenly. If the mixture seems dry, add a teaspoon or two of olive oil or a splash of water to help distribute the pesto.
8. Serve: Divide the Chicken-Pesto Spaghetti Squash between plates or bowls. Scatter the toasted pine nuts over the top for crunch. Serve warm and enjoy right away. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and gently reheated in a skillet or microwave.

Variations and add-ins

• Greens: Stir in a handful of baby spinach or arugula at the end for extra color and nutrients.
• Cheesy touch: Sprinkle with grated Parmesan or a dairy-free alternative if you prefer.
• Extra citrus: Add a little more fresh lemon juice or a pinch of lemon zest to brighten the pesto.
• Spice it up: A pinch of red pepper flakes in the pesto or sprinkled on the finished dish adds a pleasant kick.

Make-ahead and storage

You can roast the spaghetti squash and prepare the pesto up to two days ahead. Store the roasted squash strands and pesto in separate airtight containers in the refrigerator. When you’re ready to eat, warm the squash gently and toss with chicken and pesto.

Serving suggestions

Serve this Chicken-Pesto Spaghetti Squash alongside a crisp green salad or roasted vegetables. It’s hearty enough on its own but pairs nicely with a simple vinegary slaw or lemony cucumber salad for contrast. Leftovers also make a great filling for warm pita or a topping for baked potatoes.

Notes on ingredients

Use the ingredient quantities exactly as listed for the best balance of flavors and textures. The recipe calls for 2 tablespoons olive oil in the pesto and 1 tablespoon oil divided for roasting and cooking; keeping that separation helps both the squash and chicken develop good texture while the pesto remains glossy and bright.

Final thoughts

This Chicken-Pesto Spaghetti Squash recipe is rooted in fresh herbs, simple seasoning, and a gentle balance of textures. It’s an approachable dish that feels homey but looks and tastes elevated, perfect for a weeknight family meal or a casual dinner with friends. The garlic and lemon in the pesto keep it lively, while the toasted pine nuts add a buttery, nutty finish. Give it a try when you want something satisfying that still leaves you feeling light.