Pesto Chicken Spaghetti Squash

Pesto chicken spaghetti squash is a simple gluten free pasta that is amazingly good for you. If you haven't tried spaghetti squash it is a must. They are full of nutritional benefits and honestly it turns out like pasta. Minus of course the carbohydrates, fatigue and fullness that normally comes with a bowl of pasta. This is light and fresh and will have you feeling vibrant. 


S xx


  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • 2 chicken breasts (diced)
  • 1 onion (diced)
  • 1/2 tsp salt
  • 1/2 tsp pepper

Ingredients: Pesto

  • 1 large bunch parsley
  • 1 large bunch basil
  • 1 clove garlic
  • 4 tbsp olive oil (or oil of choice)
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast flakes (I use this instead of parmesan)
  • salt and pepper to taste (roughly 1/2 tsp each)


  1. Preheat your oven to 350º with the oven rack in the middle. On a baking sheet, roast the whole spaghetti squash (just put the entire thing on the baking sheet, wrapped in foil) for 1 hour, turning the squash half way through. Allow to cool for 20 minutes until cool enough to handle.
  2. Meanwhile it's time to make the pesto. Add all pesto ingredients into a blender and blend until well combined. Sit aside.
  3. While the squash is cooling, heat a large pan over medium high heat. Add the olive oil, onion, chicken, salt and pepper. Cook for 10-15 minutes until the onions are soft and the chicken is browned.
  4. Using a large knife, cut the spaghetti squash in half. Use a spoon to scoop out the seeds, and throw away. Use a fork to shred the spaghetti squash into a large bowl. Add in the cooked chicken mixture and pesto sauce. Toss to combine.
  5. Serve warm and enjoy.


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