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
- 2 large spaghetti squash
- 1 cup fresh basil pesto
- 4 chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- 2 TBSP olive oil
- ½ cup Parmesan cheese grated (optional)
- 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
Do you like pesto What is your favorite way to use it?
Discussion (12 Comments)
I just made this dish, and is absolutely scrumptious!!! Thanks!! I just made this dish, and is absolutely scrumptious! Do you happen to have the nutritional value per serving?
Hi wellness mama, I have a pasta loving husband as well, and cant seem to get our family away from noodles, bread, and oatmeal. So just wondering if you know of any brands or ways to make either of those items that would be healthy… also…wondering why you don’t eat breads , oats or noodles or any grains? I thought they had carbs which your body needs? Even in biblical times they ate bread..? Just curious 🙂 been trying to do research but theres so much out there
I’ve written several posts on these topics:
I’m glad there were already some questions answered, it was my first experience with spaghetti squash. We all loved it!!!! Thank you SO MUCH! I Will be using this recipe again!
Do you have nutrition information for this?
I really want to make this with all the spaghetti squash currently growing in my garden … but what temp to cook the squash? And do you have an approximate time of how long it should cook? I know you said don’t over cook, but is there an estimate of time?
You can bake at 375 degrees for 45 minutes or so.
I love chicken and pasta! thanks for sharing this recipe…
I’m sure your recipe is delicious, but that picture is a horrible representative shot. Uck.
Its true… this is an older post and thankfully I think my photography has improved a little since then 😉
what temperature should the oven be to bake the squash???
Katie, I just made this tonight for dinner and it was so good. I didn’t have fresh basil, but even with dried, it was delish! Not all the kids were fans, but even when they weren’t gluten free, they didn’t always like everything I made. Your website has been an absolute Godsend for me the last couple months. Thank you so much for doing it. I have gotten so much info and so many recipes that have helped me stay motivated. My goal was not to lose weight, but I have already lost 17 pounds in about 7 weeks, which was definitely needed. And the other health benefits have been wonderful. It has also been just what I needed to break the cycle of a very destructive eating cycle that I have been on for years. I thank God for you every day! Please keep up the great work.