Perfectly cooked spaghetti squash is tossed with a flavor-packed Paleo & Whole30 pesto and seasoned chicken for a healthy filling meal even squash haters will love! This Paleo spaghetti squash dinner makes great leftovers too! Whole30, dairy free and low carb.
I need to start this post by disclosing to you I am exceptionally demanding about my spaghetti squash. So critical, that this is only the second formula ever on this blog including it as a fixing.
Possibly you folks can relate – spaghetti squash would one say one isn’t of those “definite things”, have you been there? Overcooking it by only a couple minutes leaves it soft, and having an aftertaste like flavorless, all things considered, squash, instead of anything distantly identified with pasta.On the other side, half-cooking it by only a couple minutes leaves it unreasonably tacky and “crude” tasting, as I would see it – indeed, nothing at all like spaghetti.
I WISH I could guarantee that this formula will mystically trick you into believing you’re eating real spaghetti, not squash.But I’ll be straightforward – while it’s still unmistakably a vegetable in the formula (no moving beyond that, as I would like to think) I did a couple of things here to make this the best darned spaghetti squash that I’ve at any point eaten. I truly think you’ll concur. A squash-detesting spouse, who really ate this before me, and preferred it, doesn’t lie.
The actual formula is basic, and one of those that can be for the most part made early to save huge loads of time!Roast and channel the squash, make the pesto, cook the chicken, join, and afterward prepare for 10 minutes to warm through and consolidate the flavors. On the off chance that you cook during your supper prep, you can have it all together in only 15 minutes!
Course: Lunch/Dinner
Cuisine: low carb, Paleo, Whole30
Servings: 6 servings
Ingredients
- 1 med/med-large spaghetti squash
- 3/4-1 cup my favorite Paleo/Whole30 Pesto recipe this recipe makes extra, use as much as you need to fully toss with your spaghetti squash
- 1.5 lbs boneless skinless chicken breasts thin sliced or pounded to 1/2″ thickness
- 2 Tbsp coconut oil ghee, or other cooking fat, to sauté the chicken
- Sea salt pepper, and onion powder to season chicken.
Instructions
- First, roast the squash (you can do this step a day ahead of time, or during your meal prep and simply store the cooked squash in the fridge until ready to use.
- Preheat your oven to 425 degrees F and line a large baking sheet with foil or parchment.
- Cut the squash in half, lengthwise using a large sharp knife. Scoop out (I use a large spoon) the seeds and strings, then place face-down on a foil lined baking sheet.
- Roast in the 425 oven for about 20 minutes or until the squash can be pushed from the outside a bit with your finger. Do not over cook or it will be mushy! Once you remove the squash, lower the oven to 400 degrees.
- Allow the squash to cool enough to handle, and, using a fork going lengthwise down the squash, remove spaghetti strings from both sides of the squash and place in a large bowl.
- To “drain” the squash, squeeze once or twice between paper towels to absorb excess moisture, as you would with frozen spinach, for example. This step is important to get the texture of the dish right, no mushy, watery spaghetti squash!
- While the squash roasts, you can prepare your pesto using this recipe, or prepare it ahead of time and store in the fridge until ready to use.
- While the squash rests, cook the chicken. Heat a large skillet over med/med-hi heat and add your cooking fat. Sprinkle the chicken lightly with salt, pepper, and onion powder on both sides, then add to the pan and cook 2-3 minutes on each side, or until no longer pink in the center. Remove from pan to a plate, and allow to cool a bit. Once cool enough to handle, slice or chop into bite size pieces.
- In a casserole dish, gently toss the spaghetti with the chicken and pesto to fully coat, (about 1 cup)
- You’ll have enough extra pesto – don’t drown the spaghetti squash in pesto! Save it for another use.
- Put the casserole dish in the oven for about 10 minutes, or enough time to fully heat through and blend everything. Remove and serve!
- Additional delicious add-ins include cooked and crumbled bacon, and lightly roasted cherry tomatoes. Enjoy!
