Pasta and Pesto. What’s not to love about both of those?
Pesto might be one of my favorite ingredients ever. However, like many of my favorite ingredients, it’s not quite Paleo-friendly. With a few modifications in this pesto recipe, you get a healthy, Paleo-friendly version of pesto, and an awesome “pasta” dish to go with it.
Pesto Chicken Spaghetti Squash
- 1 spaghetti squash
- 1 cup Paleo Pesto (see link below)
- 2-3 boneless skinless chicken breasts cut into bite-sized pieces
- 2 Tbsp coconut oil avocado oil, or other cooking fat to sauté the chicken
- sea salt
- onion powder
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. I microwave my squash for about 4 minutes first in order to be able to cut it more easily - huge difference! Scoop out the seeds and strings, then place face-down on a foil lined baking sheet.
Roast in the 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 casserole dish.
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 oil. Add the chicken to the pan and sprinkly lightly with salt, pepper, and onion powder on both sides. Cook until no longer pink in the center.
Add the chicken pieces to the spaghetti squash in the casserole dish, along with 1 cup of pesto. Gently toss to fully coat.
Put the casserole dish in the oven for about 10 minutes, or enough time to fully heat through and blend everything. Remove and serve!
Recipe adapted from Paleo Running Momma.