Pesto Chicken with Spaghetti Squash

Spaghetti squash pesto chicken recipe

So…. I married an Italian who loves pasta and then researched my way into being mostly grain-free. Needless to say, he wasn’t thrilled when I stopped making pasta and I wanted to find alternatives. While there are gluten-free pastas now, like rice and quinoa pasta, I wanted to find a truly real-food version and turned to spaghetti squash and veggies noodles.

He may not completely agree, but I much prefer the spaghetti squash version to the “real” thing and it is especially delicious topped with pesto.

Pesto Chicken Pasta (without the Pasta)

Pesto chicken with spaghetti squash is a gluten-free pasta alternative that is packed with nutrition! It tastes really similar to the “real” pasta and even the kids love it. Chicken pesto pasta is a fragrant recipe that is great for fall when winter squash is in season!

This recipe uses spaghetti squash in place of pasta, which also boosts the nutrition of the recipe. The pesto and Parmesan create a delicious flavor combination. Chicken pesto over spaghetti squash is delicious cold or re-heated for a meal on the go, and it can be thrown in to an omelet for an Italian flavor.

Making pesto is also a great way to preserve extra basil if you have an abundance in your garden.

Spaghetti squash pesto chicken recipe

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Spaghetti Squash Pesto Chicken Recipe

Prep

Cook

Total

Yield 6 servings

Chicken with pesto served over a spaghetti squash "pasta".

Ingredients

Instructions

  1. Preheat oven to 375°F.
  2. Cut the spaghetti squash in half and remove the seeds.
  3. Place the squash face down in a baking dish or on rimmed cookie sheet with small amount of water.
  4. Bake about 45 minutes or until just tender and the inside flakes away in noodle-like strings.
  5. While the squash is cooking, place the chicken breasts on a sheet pan and season them with salt and pepper.
  6. Place them in the oven to bake at the same as the spaghetti squash until they are cooked through to 165°F. 
  7. When the squash is finished cooking, scrape the inside of the squash out into large bowl. It should resemble pasta.
  8. Dice the chicken and add it to the squash pasta.
  9. Drizzle with olive oil and add the pesto and toss well.
  10. Serve with grated Parmesan if desired

Notes

Don't toss the squash seeds; you can roast them just like pumpkin seeds for a tasty and mineral rich snack!

Courses Main

Cuisine Italian

Nutrition Facts

Serving Size 3 cups

Amount Per Serving

Calories 500

% Daily Value

Total Fat 26.7 g

41%

Saturated Fat 5 g

25%

Cholesterol 105 mg

35%

Sodium 679 mg

28%

Total Carbohydrates 24.4 g

8%

Dietary Fiber 6 g

24%

Sugars 8.4 g

Protein 42.8 g

86%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Do you like pesto What is your favorite way to use it?

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