If your spaghetti squash is not already roasted: preheat the oven to 400°F (200°C). Cut the squash in half lengthwise, scoop out the seeds, brush the cut surfaces with the 2 Tbsp avocado oil and sprinkle with the 1 pinch sea salt. Place cut-side down on a baking sheet and roast until the flesh is tender and pulls into strands, about 35–45 minutes. Let the roasted squash cool enough to handle. If your squash is already roasted, skip this step.

Make the pesto: in a food processor add 2 cups fresh basil leaves, 2/3 cup pumpkin seeds, 1 large clove garlic, and 1 cup Parmesan (omit the Parmesan for Whole30). Pulse a few times to chop the ingredients. With the processor running, stream in the 2/3 cup avocado oil through the feed until the pesto reaches your desired texture. Scrape down the sides and pulse once more if needed.

Cook the chicken: heat a skillet over medium-high heat and add the 1 Tbsp avocado oil. Add the 1 1/2 lbs chopped boneless chicken thighs, 1/4 tsp sea salt (or to taste), 1 tsp paprika, and 1 tsp garlic powder. Let the chicken brown undisturbed for 3 minutes, stir, brown another 3 minutes undisturbed, then stir, cover, and continue cooking until the chicken is cooked through, about 2–5 more minutes. Transfer the cooked chicken and any pan juices to a bowl.

Prepare the spaghetti squash strands: when the squash is cool enough to handle, use a fork to scrape the flesh into strands and transfer all the strands to a large mixing bowl.

Assemble the dish: add the pesto to the spaghetti squash strands and toss well to coat.

Add the cooked chicken (including any pan juices) to the bowl and toss until the squash, pesto, and chicken are combined.

Taste and adjust seasoning, adding additional sea salt as needed. Serve immediately.