Chicken Pesto “Spaghetti” (Gluten Free, Low-Carb, Paleo)
Chicken Pesto “Spaghetti” is not only delicious, but it’s also a quick meal to whip up during the busy work week.
This dish is a great way to put fresh basil (or that batch of pesto you have sitting in your freezer) to use.
If you’re looking for a healthy pesto recipe, I definitely recommend my homemade dairy free pesto. I usually make a large batch of it at a time, freeze what I don’t use (ice cube trays are great for this), and defrost the pesto for dishes like this one. The end result is easy and delicious weekday dinners.
In addition to being delicious and easy, this dish uses spaghetti squash, making it perfect for those living a gluten/grain free, paleo, low-carb or keto lifestyle.
Spaghetti squash is great whole food alternative to processed spaghetti
Nutrition facts: spaghetti squash vs. processed spaghetti …
Spaghetti squash – 10 grams of carbs/cup & 42 calories/cup + mother nature’s nutrients
Processed spaghetti – 43 grams of carbs/cup & 220 calories/cup + a carb crash after consumption
I recommend replacing processed spaghetti with spaghetti squash if you;
- want to lose weight (lower carbs & calories + more nutrients = weight loss)
- have IBS or gut issues (since gluten and grains can aggravate symptoms)
- have diabetes (lower carb foods = better blood sugar levels)
- follow a paleo, keto or low-carb diet
3 simple ingredients for Chicken Pesto “Spaghetti”
- Spaghetti squash
- Ground chicken (I recommend pastured chicken)
- Homemade dairy free pesto
If you love this dish, then you need to try …
- “Spaghetti” alla Vodka
- Ricotta & Cherry Tomatoes “Spaghetti”
- “Spaghetti” alla Puttanesca
- Quick “Spaghetti” Bolognese
- “Spaghetti” with a Classic Tomato Sauce
Chicken Pesto "Spaghetti"
Ingredients
- 1 spaghetti squash, medium
- 1 lb ground chicken, pastured
- 2 - 3 tbsp dairy free pesto, recipe link in notes
- Sea salt, to taste
Instructions
For the spaghetti squash
- Cut spaghetti squash lengthwise and remove seeds with spoon. Sprinkle flesh with sea salt.
- Bake at 400F for 30-40 min (first 10-min bake with flesh down, then turn so skin is down for remaining time). Fork should pierce skin easily when squash is cooked. See notes for cooking spaghetti squash below.
- Use a fork to scrape out the strands of squash.
For the chicken pesto
- Using a stovetop pan, cook chicken over medium to medium-high heat. Use a spatula to break a part meat. Season with sea salt.
- Once chicken is fully cooked, reduce heat and add pesto. Combine chicken and pesto until fragrant.
- Place spaghetti squash noodles at the bottom of a bowl or plate then top with chicken pesto. Enjoy!
Notes
- Cooking time varies depending on the size of the squash. Check regularly to avoid overcooking the squash. You want the noodles to be ‘al dente’.
- Time your spaghetti squash so that it’s done cooking around the same time as your chicken pesto, so your noodles don’t cool.
