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Chicken Pesto "Spaghetti"

Chicken Pesto "Spaghetti"

Chicken Pesto "Spaghetti" is not only delicious, but it's also a quick meal to whip up during the busy work week. It's the perfect spaghetti recipe for those living a gluten/grain free, paleo, low-carb or keto lifestyle. 
Prep Time: 5 mins
Cook Time: 40 mins
Course: Dinner, Main Course
Cuisine: Italian, Keto, Low-Carb, Paleo
Servings: 2


  • 1 spaghetti squash, medium
  • 1 lb ground chicken, pastured
  • 2 - 3 tbsp dairy free pesto, recipe link in notes
  • Sea salt, to taste


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 on cooking spaghetti squash
  • 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.
Get the dairy free pesto recipe HERE.
Keyword basil, chicken, dairy free, gluten free, grain free, pesto, spaghetti squash