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

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4 from 12 reviews

A flavorful and healthy Chicken Pesto Paleo Spaghetti Squash recipe that is Whole30 and low carb friendly, featuring roasted spaghetti squash tossed with tender sautéed chicken and a vibrant homemade paleo pesto. This dish offers a nutritious alternative to traditional pasta, perfect for meal prep or a wholesome dinner option.

Ingredients

Spaghetti Squash

  • 1 medium to medium-large spaghetti squash

Pesto

  • 3/4 to 1 cup paleo/Whole30 pesto (use as needed to fully toss 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 taste
  • Black pepper, to taste
  • Onion powder, to taste

Instructions

  1. Roast the Squash: Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper. Cut the spaghetti squash in half lengthwise and scoop out the seeds and strings. Place the halves face-down on the prepared baking sheet and roast for about 20 minutes, until the squash is just tender and can be gently pressed from the outside. Avoid overcooking to prevent mushiness. Remove from the oven and reduce the temperature to 400°F.
  2. Prepare the Spaghetti Squash: Allow the squash to cool enough to handle. Using a fork, scrape the flesh lengthwise to create spaghetti-like strands, collecting them in a large bowl. Press the squash strands gently between paper towels once or twice to absorb excess moisture and avoid a watery dish.
  3. Cook the Chicken: While the squash roasts and rests, heat a large skillet over medium to medium-high heat. Add the cooking fat. Season the chicken breasts lightly with sea salt, black pepper, and onion powder on both sides. Cook the chicken in the skillet for 2-3 minutes per side, or until no longer pink in the center. Remove from the pan and allow to cool slightly before chopping into bite-sized pieces.
  4. Toss and Heat: In a casserole dish, gently combine the spaghetti squash strands, cooked chicken, and about 1 cup of pesto sauce, making sure everything is evenly coated but not drenched. Use any extra pesto for another meal.
  5. Final Bake: Place the casserole dish into the oven heated at 400°F for about 10 minutes, just enough to heat through and blend the flavors. Remove from oven and serve immediately. Optionally, add cooked and lightly roasted cherry tomatoes for extra flavor and color.

Notes

  • You can roast the spaghetti squash a day ahead and store it in the refrigerator until ready to use.
  • Do not overcook the spaghetti squash to avoid mushy texture; it should retain some firmness.
  • Pressing the squash to remove moisture is essential to achieve the correct texture.
  • Use a moderate amount of pesto to avoid overpowering the delicate squash flavor.
  • Chicken can be substituted with other protein if desired, but be sure to cook fully.
  • Adding lightly roasted cherry tomatoes adds a nice burst of sweetness and color.

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