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!
