Chicken Pesto with Spaghetti Squash
Indulge in a lighter twist on a classic! This chicken pesto with spaghetti squash swaps out traditional pasta for nutrient-rich spaghetti squash, while a vibrant homemade pesto made with walnuts adds a burst of flavor. Packed with protein and healthy fats, it's a satisfying and delicious meal.
Ingredients
- 1 spaghetti squash
- 1 tbsp coconut oil
- 1 chicken breast (diced)
- sea salt & black pepper (to taste)
- 1 tsp paprika
- 1 tsp cumin
For the Pesto
- 1 cup basil leaves
- 3 tbsp walnuts
- 1 cloves garlic
- 2 tbsp lemon juice
- ¼ cup Parmigiano Reggiano
Instructions
- Add the diced chicken to a small bowl with the paprika, cumin, salt and pepper. Toss well to coat the chicken and set aside.
- Line a baking sheet with parchment paper. Preheat your oven to 375°F (or 200°C). While the oven is heating, cut the spaghetti squash in half lengthwise. Using a spoon, scrape out and discard the seeds and any loose, stringy flesh from the centre of the squash. Drizzle the inside of each squash half with 2 tbsp of avocado oil. Sprinkle with salt and pepper.
- Place the squash halves cut-side down on the prepared baking sheet. Roast in the oven for about 40-45 minutes or until the flesh is tender and easily scraped into spaghetti-like strands with a fork. Remove from the oven and let the squash cool while you prepare the pesto and chicken.
- For the pesto sauce, add the basil, walnuts, garlic, lemon juice and parmesan to a food processor. Blend to desired texture.
- Heat a skillet to medium-high, add 1 to 2 tablespoons of avocado oil, and add the diced chicken and spices. Brown the chicken without stirring for 3 minutes. Stir, then continue cooking for another 3-4 minutes. Stir chicken well and cook until cooked through, about 5 minutes more.
- Once the squash has cooled slightly, transfer the “spaghetti” strands to a large mixing bowl. Add in the pesto sauce and toss well. Divide between bowls and top with the cooked chicken. Taste for flavour, and add sea salt and black pepper if desired.
Nutrition per serve
Calories: 508kcal | Carbohydrates: 39g | Protein: 35g | Fat: 27g | Fiber: 9g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
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