If you’re looking for a delicious, healthy meal that’s both satisfying and easy to prepare, look no further than this Chicken Pesto Paleo Spaghetti Squash! This vibrant dish combines the rich flavors of basil pesto with tender chicken and the unique texture of spaghetti squash, making it a perfect choice for anyone following a paleo diet or simply wanting to enjoy a lighter dinner. With just a few simple ingredients and minimal prep time, you can whip up a culinary masterpiece that’s sure to impress your family and friends. Ready to dive into this mouthwatering recipe? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Paleo
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 cup basil pesto (paleo-friendly)
- 1 lb chicken breast, cooked and shredded
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the spaghetti squash cooks evenly and becomes tender.
- Carefully cut the spaghetti squash in half lengthwise. Use a sharp knife and take your time to avoid any accidents. Once cut, scoop out the seeds and stringy insides using a spoon.
- Drizzle the inside of each half with olive oil and sprinkle with salt and pepper to taste. This will enhance the flavor of the squash as it roasts.
- Place the spaghetti squash halves cut-side down on a baking sheet lined with parchment paper. This helps to prevent sticking and makes for easier cleanup.
- Roast the spaghetti squash in the preheated oven for about 30-35 minutes, or until the flesh is tender and can be easily shredded with a fork. You can test this by inserting a fork into the flesh; it should slide in easily.
- While the spaghetti squash is roasting, prepare the chicken. If you haven’t already cooked the chicken breast, you can do so by boiling, grilling, or baking it until fully cooked. Once cooked, shred the chicken into bite-sized pieces.
- In a large mixing bowl, combine the shredded chicken with the basil pesto. Stir well to ensure that the chicken is evenly coated with the pesto. Adjust the seasoning with salt and pepper as desired.
- Once the spaghetti squash is done roasting, remove it from the oven and let it cool for a few minutes. Then, using a fork, scrape the flesh of the squash to create spaghetti-like strands. Transfer the strands to a serving bowl.
- Gently fold the pesto chicken mixture into the spaghetti squash strands. Mix until everything is well combined and the chicken is evenly distributed throughout the squash.
- Serve the Chicken Pesto Paleo Spaghetti Squash warm, garnished with grated Parmesan cheese if desired. Enjoy your healthy and delicious meal!
Tips
- Choosing the Right Squash: When selecting your spaghetti squash, look for one that is firm, with a smooth, yellow skin. Avoid any that have soft spots or blemishes.
- Cooking Chicken: If you’re short on time, consider using pre-cooked rotisserie chicken. Just shred it and mix it with the pesto for a quick and easy meal.
- Pesto Variations: Feel free to experiment with different types of pesto! You can use sun-dried tomato pesto or even make your own nut-free version to keep it paleo-friendly.
- Roasting Tips: For an extra depth of flavor, try adding garlic powder or Italian herbs to the olive oil before drizzling it over the squash.
- Serving Suggestions: This dish pairs wonderfully with a fresh side salad or steamed vegetables for a complete meal. Don’t forget to sprinkle some extra Parmesan cheese on top for that added touch of indulgence!
Nutrition Facts
Calories: 361kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 90mg
