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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5 from 1 vote

Spaghetti Squash Pesto Chicken Recipe

Chicken with pesto served over a spaghetti squash "pasta".
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 500kcal
Author Katie Wells

Ingredients

Instructions

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

Nutrition

Serving: 3cups | Calories: 500kcal | Carbohydrates: 24.4g | Protein: 42.8g | Fat: 26.7g | Saturated Fat: 5g | Cholesterol: 105mg | Sodium: 679mg | Fiber: 6g | Sugar: 8.4g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

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

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