Chicken Pesto Spaghetti Squash (Paleo, Keto, Whole30)
A bright basil and pumpkin seed pesto tossed with roasted spaghetti squash and seared chicken makes a fresh, low-carb family meal.
Equipment
- Baking Sheet
- Skillet
- Food Processor
- Mixing Bowl
- Knife
- Cutting Board
Ingredients
- 1 large roasted spaghetti squash
- 2 Tbsp avocado oil for roasting or cooking
- 1 pinch sea salt
- 1 Tbsp avocado oil for searing chicken
- 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
- 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
- Preheat oven and roast the spaghetti squash until tender, then let cool slightly and shred the flesh into strands.
- Make the pesto: add basil, pumpkin seeds, and garlic to a food processor and pulse to chop.
- With the processor running, slowly stream in 2/3 cup avocado oil until the pesto reaches your desired texture; transfer to a bowl and stir in Parmesan if using.
- Heat 1 to 2 tablespoons avocado oil in a skillet over medium-high heat.
- Season the chopped chicken thighs with paprika, garlic powder, and 1/4 teaspoon sea salt.
- Add the chicken to the hot skillet and brown without stirring for 3 minutes, then stir and brown without touching for another 3 minutes.
- Stir the chicken, cover the skillet, and cook until the chicken is cooked through, about 2 to 5 more minutes; remove from heat.
- Combine the shredded spaghetti squash strands and the pesto in a large mixing bowl and toss to coat evenly.
- Add the cooked chicken, including any pan juices, to the bowl and toss until everything is well combined; adjust sea salt to taste.
Notes
- Substitute pumpkin seeds with pine nuts, almonds, walnuts, or pecans if desired.