Chicken-Pesto Spaghetti Squash is an easy, low-carb weeknight dinner that the whole family will love!
I love basil. Over the years, I’ve managed to plant several basil bushes, and my humble back porch garden smells heavenly. The sweet, peppery aroma fills the air, and I can’t resist plucking a few leaves every time I step outside. In the summer, I add basil to everything from soups, mayo, pizzas, and of course, pesto. In fact, I usually make several batches and freeze them so I can enjoy my chicken-pesto spaghetti squash in the dead of winter, reminiscing about my luscious basil as I wait for the snow to melt.
And yes, you read that correctly—chicken-pesto spaghetti squash—no wheat noodles needed. Don’t get me wrong. I’m all about pasta and make my own all the time. I also like recipes that feel indulgent without the guilt, and this recipe checks all the boxes. It’s hearty, flavorful, and loaded with good-for-you ingredients.
The combination of roasted spaghetti squash, chicken, and freshly made pesto is nothing short of a flavor explosion. The toasted pine nuts and fresh basil bring the pesto to life, while the tender chicken adds a satisfying protein boost. And while it looks complicated, I can promise you that it’s simple enough to make on a busy weeknight!
Is Chicken-Pesto Spaghetti Squash Healthy?
Yes, absolutely! For starters, spaghetti squash is naturally low in carbs and a source of vitamin C, beta-carotene, and potassium. Pair that with lean, protein-rich chicken breast, and you’ve got a meal that’s as balanced as it is delicious!
The homemade pesto takes things up a notch with olive oil and pine nuts, not to mention the fresh basil, which contains antioxidants. Both the olive oil and pine nuts add a decent amount of fat to the dish, but it’s the healthy, unsaturated kind!
Keeping it Dairy-Free
You probably noticed that I don’t use any cheese in this pesto, and that’s by design! Your pesto will still be just as flavorful, thanks to the toasted pine nuts, lemon juice, and fresh garlic. However, feel free to add Parmesan (Asiago is tasty, too). You could also try nutritional yeast as a dairy-free alternative. Whatever you decide on, your pesto will be delicious!
How to Make Ahead and store
Spaghetti squash is fairly resilient, so it makes for wonderful leftovers! This dish can be stored in an airtight container in your fridge for up to 4 days. To reheat, I recommend gently warming the squash and chicken in the microwave or stovetop.
However, store any extra pesto separately. Pesto tends to separate, so you want to give it a good stir before serving. If the pesto thickens, add a splash of olive oil or a squeeze of lemon juice to refresh the sauce.
Serving Suggestions
This dish is a satisfying meal on its own, but you can definitely add some sides. You can never go wrong with starting off with a traditional Caesar Salad. It’s easy to make and complements the flavors well. Or, if you’d prefer something warm, go with an Italian Vegetable Soup. Minestrone is always a good option, too! And if you’re cool with carbs, make a quick batch of Garlic Toast.
Ingredients
- 1 spaghetti squash medium
- 1 tablespoon oil divided
- Salt
- 8 ounce skinless chicken breast boneless and cubed
- Garlic powder
- Onion powder
For the pesto:
- 6 tablespoons pine nuts
- 2 cups basil lightly packed
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh garlic minced
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
Bake the spaghetti squash:
- Heat your oven to 400 degrees Fahrenheit and line a rimmed baking sheet with aluminum foil.
- Cut the spaghetti squash in half length wise and scoop out the seeds. Rub the inside with 1/2 tablespoon of the oil and sprinkle with salt. Place, cut-side down on the baking sheet and bake until fork tender, about 45 minutes to one hour.
Cook the chicken:
- Once the squash is done, heat the remaining 1/2 tablespoon of oil in a large pan over medium heat. While the pan heats, season the chicken cubes with a generous pinch of salt, garlic powder, and onion powder—no need to measure—just sprinkle evenly for flavor.
- Add the chicken to the pan in a single layer, making sure not to overcrowd it. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown on the outside and fully cooked (the internal temperature should reach 165°F). Remove the chicken from the pan and set it aside while you prepare the pesto and assemble the dish.
Make the pesto:
- Spread the pine nuts on a small baking sheet and bake until just golden brown, about 5-10 minutes.
- Put the pine nuts in a small food processor (mine is 3 cups) and pulse until crushed. Add in all the remaining ingredients, except the oil, and process until combined, scraping the sides as needed.
- With the food processor running, stream in the oil until well combined.
- Divide the squash between 2 bowls and mix in 1/2 the pesto with each squash. Top with chicken and additional basil, if desired. Season to taste with salt.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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