Chicken Pesto Spaghetti Squash (Paleo, Keto, Whole30)
A light, grain-free dinner of roasted spaghetti squash tossed with homemade pesto and savory chopped chicken.
Servings: 6 servings
Ingredients
- 1 large roasted spaghetti squash roasted and scraped into strands
- 2 Tbsp avocado oil for roasting or cooking
- 1 pinch sea salt
- 1 Tbsp avocado oil for the skillet
- 1 1/2 lbs boneless chicken thighs chopped
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp sea salt or to taste
- 2 cups fresh basil leaves packed
- 2/3 cup pumpkin seeds see note for substitutions
- 2/3 cup avocado oil for pesto
- 1 large garlic clove
- 1 cup Parmesan optional, omit for Whole30
Instructions
- Roast the spaghetti squash: preheat the oven, halve and seed the squash, rub with 1–2 Tbsp avocado oil and a pinch of sea salt, cut-side down on a baking sheet, and roast until tender; when cool, scrape out the strands into a large bowl.
- Make the pesto: in a food processor add basil, pumpkin seeds, Parmesan (if using), and the garlic clove; pulse a few times to chop, then with the processor running slowly stream in 2/3 cup avocado oil until the pesto reaches your desired texture.
- Heat a skillet over medium-high; add 1 Tbsp avocado oil (add a second Tbsp if needed). Add the chopped chicken, 1/4 tsp sea salt, paprika, and garlic powder.
- Brown the chicken without stirring for 3 minutes, stir, then brown without touching for another 3 minutes; stir again, cover, and cook until cooked through, about 2–5 more minutes.
- Toss the spaghetti squash strands with the pesto in the large bowl until evenly coated.
- Add the cooked chicken, including any pan juices, to the bowl and toss everything together; taste and add additional sea salt if needed before serving.
Equipment
- Baking Sheet
- Sharp Knife
- Spoon
- Large Mixing Bowl
- Skillet
- Food Processor
- Measuring Cups and Spoons
Notes
- Replace pumpkin seeds with pine nuts, almonds, walnuts, or pecans.