Pesto Chicken & Spaghetti Squash

paleo pesto chicken

spaghetti squash paired with pesto and chicken

Ooooh I love pesto, especially when it’s made with fresh basil and lemon juice. I really love pesto because it’s simple. Check out my recipe for Pesto Chicken & Spaghetti Squash.


  • 1 spaghetti squash
  • 1 lb. chicken breasts (skinless, boneless)
  • 1 cup basil leaves
  • 1/3 cup chopped walnuts
  • 1/2 cup olive oil
  • 1 tbsp lemon juice
  • 2 garlic cloves, minced
  • salt and pepper to taste


  1. Chop spaghetti squash into thirds, then place in large pot on stovetop. Add enough water to barely cover the squash.  Bring to a rolling boil, let boil for 10 minutes. Turn off heat and leave spaghetti squash in pot as you prepare the rest of the ingredients.
  2. Chop chicken into chunks – roughly 1.5 inches in diameter. Heat up a skillet over medium heat, adding 1 tbsp olive oil. Add chicken and cook until lightly golden.
  3. While chicken is cooking, place all pesto ingredients in a mini-food processor and process until smooth. If the pesto is still too chunky, add more olive oil.
  4. Carefully use a fork to remove spaghetti squash from the pot (careful – the water is still hot). Using the fork, shred the spaghetti squash flesh from rind. Place flesh in a strainer and let sit five minutes over the pot, or until most of the water has drained. Press on squash with the fork to remove all excess water.
  5. Mix all ingredients together in a bowl until thoroughly combined.

One thought on “Pesto Chicken & Spaghetti Squash

  1. Pingback: Paleo Meal Planning – A How To | Me Like Paleo

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