Chicken Pesto Spaghetti Squash (Paleo, Keto, Whole30)
If you’re on the lookout for a delicious, healthy, and satisfying meal that fits into your Paleo, Keto, or Whole30 lifestyle, look no further than this Chicken Pesto Spaghetti Squash. This recipe is not only packed with flavor but also brings together wholesome ingredients that nourish your body while tantalizing your taste buds. The combination of roasted spaghetti squash with savory chicken and a creamy, aromatic pesto is a culinary delight that you can enjoy guilt-free. Let’s dive into the details of this nutritious dish that will surely become a staple in your meal prep rotation.
Top Reasons to Make Chicken Pesto Spaghetti Squash (Paleo, Keto, Whole30)
- Low-Carb Delight: This dish is perfect for those following a low-carb lifestyle, making it a go-to option for Keto dieters.
- Nutritious Ingredients: With wholesome ingredients like chicken, fresh basil, and squash, this recipe is loaded with nutrients.
- Easy to Prepare: The step-by-step instructions make it simple for anyone to whip up, regardless of culinary skill.
- Versatile Meal: Whether you’re serving it for lunch or dinner, it’s a great option for meal prep or a family gathering.
- Customizable: You can easily adapt the recipe to fit your taste preferences or dietary needs.
Ingredient Checklist
- 1 large roasted spaghetti squash
- 2 Tbsp avocado oil for roasting
- 1 pinch sea salt
- 1 Tbsp avocado oil for chicken
- 1 1/2 lbs boneless chicken thighs, chopped
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp sea salt to taste
- 2 cups fresh basil leaves
- 2/3 cup pumpkin seeds (as a nut-free alternative)
- 2/3 cup avocado oil for pesto
- 1 large clove garlic
- 1 cup Parmesan cheese (optional, omit for Whole30)
Equipment at a Glance
- Oven: For roasting the spaghetti squash.
- Skillet: For cooking the chicken thighs.
- Blender or Food Processor: For making the pesto.
- Baking Sheet: To hold the spaghetti squash while it roasts.
- Cutting Board and Knife: For chopping the chicken and garlic.
How to Prepare Chicken Pesto Spaghetti Squash (Paleo, Keto, Whole30)
Step 1: Roast the Spaghetti Squash
Begin by preheating your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 2 tablespoons of avocado oil over the cut sides and sprinkle with a pinch of sea salt. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
Step 2: Cook the Chicken
While the squash is roasting, heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the chopped chicken thighs to the skillet, seasoning them with paprika, garlic powder, and 1/4 teaspoon of sea salt. Sauté the chicken for about 6-8 minutes or until cooked through and golden brown. Stir occasionally to ensure even cooking.
Step 3: Make the Pesto
In a blender or food processor, combine the fresh basil leaves, pumpkin seeds, avocado oil, large clove of garlic, and Parmesan cheese (if using). Blend until smooth, scraping down the sides as necessary. Taste the pesto and adjust seasoning if needed.
Step 4: Combine Everything
Once the spaghetti squash is roasted, remove it from the oven and let it cool slightly. Using a fork, scrape the flesh to create spaghetti-like strands. In a large bowl, combine the spaghetti squash strands, cooked chicken, and pesto. Toss everything together until well coated.
Step 5: Serve and Enjoy!
Divide the Chicken Pesto Spaghetti Squash mixture into bowls. If desired, garnish with extra pumpkin seeds or a sprinkle of Parmesan cheese. Enjoy your wholesome meal that’s packed with flavor and nutrients!
Dietary Swaps & Alternatives
- Chicken Thighs: Substitute with chicken breast or turkey for a leaner option.
- Pumpkin Seeds: Use sunflower seeds or walnuts if preferred.
- Parmesan Cheese: Omit for Whole30 or use nutritional yeast for a cheesy flavor without dairy.
- Avocado Oil: Replace with olive oil if desired, keeping in mind the flavor profile.
Chef’s Rationale
The beauty of Chicken Pesto Spaghetti Squash lies in its versatility and health benefits. Spaghetti squash serves as a fantastic low-carb alternative to traditional pasta, while the pesto adds a burst of flavor and healthy fats from the avocado oil and seeds. This dish not only satisfies your cravings but also aligns perfectly with various dietary preferences. By using fresh ingredients and wholesome fats, you’re ensuring that each bite is nourishing and delicious.
Freezer-Friendly Notes
This Chicken Pesto Spaghetti Squash is great for meal prep and can be frozen for later enjoyment. To freeze, allow the dish to cool completely before transferring it to an airtight container. It can be stored in the freezer for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat in the oven or microwave until warmed through.
Chicken Pesto Spaghetti Squash (Paleo, Keto, Whole30) FAQs
Can I use other types of squash for this recipe?
Yes! While spaghetti squash is a great choice for its texture, you can experiment with other types of squash, such as butternut or acorn squash, though the cooking time may vary.
Is this recipe suitable for meal prep?
Absolutely! This dish is perfect for meal prep. Just store individual portions in airtight containers and refrigerate or freeze for later use.
How can I make this recipe dairy-free?
To make it dairy-free, simply omit the Parmesan cheese and consider adding nutritional yeast to give it a cheesy flavor without the dairy.
Can I add vegetables to this dish?
Definitely! Feel free to add sautéed vegetables like spinach, zucchini, or bell peppers to the Chicken Pesto Spaghetti Squash for added nutrients and flavor.
Our Most-Loved Recipes
- Zucchini Noodles with Avocado Pesto
- Sweet Potato and Kale Hash
- Crispy Baked Chicken Thighs
- Mediterranean Quinoa Salad
The Takeaway
If you’re ready to elevate your healthy eating game, Chicken Pesto Spaghetti Squash (Paleo, Keto, Whole30) is a must-try recipe. It’s simple, flavorful, and incredibly satisfying, making it perfect for any meal of the day. With the nourishing ingredients and easy preparation, you’ll have a dish that not only tastes amazing but also aligns with your dietary goals. So gather your ingredients, get cooking, and enjoy a delightful bowl of goodness that everyone will love!
Chicken Pesto Spaghetti Squash (Paleo, Keto, Whole30)
Ingredients
Equipment
Method
- Begin by preheating your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 2 tablespoons of avocado oil over the cut sides and sprinkle with a pinch of sea salt. Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the chopped chicken thighs to the skillet, seasoning them with paprika, garlic powder, and 1/4 teaspoon of sea salt. Sauté the chicken for about 6-8 minutes or until cooked through and golden brown. Stir occasionally to ensure even cooking.
- In a blender or food processor, combine the fresh basil leaves, pumpkin seeds, avocado oil, large clove of garlic, and Parmesan cheese (if using). Blend until smooth, scraping down the sides as necessary. Taste the pesto and adjust seasoning if needed.
- Once the spaghetti squash is roasted, remove it from the oven and let it cool slightly. Using a fork, scrape the flesh to create spaghetti-like strands. In a large bowl, combine the spaghetti squash strands, cooked chicken, and pesto. Toss everything together until well coated.
- Divide the Chicken Pesto Spaghetti Squash mixture into bowls. If desired, garnish with extra pumpkin seeds or a sprinkle of Parmesan cheese. Enjoy your wholesome meal that’s packed with flavor and nutrients!
Notes
- For a leaner option, substitute chicken thighs with chicken breast or turkey.
- Feel free to use sunflower seeds or walnuts instead of pumpkin seeds.
- Omit Parmesan cheese for Whole30 or substitute with nutritional yeast for a dairy-free option.
- Replace avocado oil with olive oil if desired, keeping in mind the flavor profile.
