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Chicken-Pesto Spaghetti Squash

A light, low-carb meal of roasted spaghetti squash tossed with fresh basil pesto and topped with pan-seared chicken.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 2 servings

Ingredients

  • 1 spaghetti squash (medium)
  • 1 tbsp oil divided
  • salt
  • 8 oz chicken breast skinless, boneless, cubed
  • garlic powder
  • onion powder
  • 6 tbsp pine nuts
  • 2 cups basil lightly packed
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh garlic minced
  • 1/2 tsp salt
  • 2 tbsp olive oil

Instructions

  • Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil.
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  • Rub the cut sides of the squash with 1/2 tablespoon of oil and sprinkle with salt, then place cut-side down on the prepared baking sheet.
  • Bake the squash until fork-tender, about 45 to 60 minutes. Remove from oven and let cool slightly.
  • While the squash bakes, heat the remaining 1/2 tablespoon oil in a large skillet over medium heat.
  • Season the cubed chicken with a pinch of salt, garlic powder, and onion powder.
  • Cook the chicken in the skillet in a single layer for 5–7 minutes, stirring occasionally, until golden and cooked through (165°F internal temperature). Transfer to a plate and set aside.
  • Spread the pine nuts on a small baking sheet and toast in the oven until just golden, about 5–10 minutes; watch closely to avoid burning.
  • Place toasted pine nuts in a food processor and pulse until crushed. Add basil, lemon juice, minced garlic, 1/2 teaspoon salt, and pulse to combine.
  • With the processor running, stream in the 2 tablespoons olive oil until the pesto is smooth and emulsified; scrape sides as needed.
  • Use a fork to shred the baked spaghetti squash flesh into strands and divide the squash between two bowls.
  • Toss half of the pesto into each bowl of squash, mix to coat, then top with the cooked chicken. Taste and add more salt if needed.
  • Serve immediately.

Equipment

  • Rimmed Baking Sheet
  • Aluminum Foil
  • Large Skillet
  • small baking sheet
  • Food Processor
  • Knife
  • Spoon

Notes

  • Use fresh basil for best flavor.
  • Toast pine nuts until just golden to enhance flavor.
  • You can adjust pesto salt to taste.
  • Cook chicken in a single layer for even browning.