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7Feb, 24
Clean Food Love
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Spaghetti Squash Pesto Chicken

Minimal ingredients MAXIMUM flavor!
This dish is warm, comforting, and surprisingly hearty, while simultaneously being very bright, light, and fresh tasting thanks to the homemade pesto.

Spaghetti Squash Pesto Chicken is one of my absolute favorite EASY meals – which checks out since I’m completely in love with spaghetti squash and totally OBSESSED with homemade fresh pesto.

Everything about this simple combo just does it for me!

You’ll only need a few minutes for actual hands-on time here, then you can go do something else while your squash is roasting – no need to babysit it.

Couldn’t be easier for a weeknight meal, so if you have not tried cooking spaghetti squash at home yet, let this be your nudge to give it a go!

Spaghetti squash is TRULY one of my favorite comfort foods! I’ve always enjoyed it, but as the years go by, it’s something I try to include weekly during the colder months.

Spaghetti squash is a satisfying and nourishing lower carb “vessel” for any type of pesto sauce, marinara sauce, meat sauce, buttery herb sauce, or melted cheese you may be craving!

It’s quite easy to dress this squash in something simple to create a nutritious meal. Top it just as you would noodles and ENJOY!

This winter squash gets the “most creative” award in the squash family because when it’s cooked, the flesh turns into delicious noodle-y strands.

It’s low in calories, high in fiber, and contains lots of vitamin C, B vitamins, and antioxidants — and makes for a super delicious (and healthy!) alternative to pasta.

It can seem a little intimidating the first time you make it, but it’s actually very simple.

Just slice it in half lengthwise (the hardest part of the prep), scoop out the seeds, drizzle each half with oil, and season with sea salt.

Place your squash halves cut side down on a baking sheet and roast in the oven at 425 degrees F for 30-40 minutes depending on the size of your squash. If your squash is very large, it may be as long as 50 minutes or so, but don’t let the squash overcook.

Remove from the oven and let cool for a few minutes before scraping out the strands with a fork. Serve with your favorite sauce. YUM!
❓How often do you eat spaghetti squash?


🌱Each time I make a batch of homemade pesto, I ask myself why I don’t make it more often?!!! It’s just SO good and really brightens up any meal!

You can make your own fresh pesto OR if you don’t have time or patience for that, simply use store-bought pesto to make this recipe even quicker.

Just make sure the pesto is made with a quality oil like extra virgin olive oil.

I really like “Gotham Greens” brand Classic Pesto

What are Hemp Seeds and WHY use them?

Here are a few more of my favorite go-to spaghetti squash recipes:

Margherita Spaghetti Squash

Simple Spaghetti Squash Skillet

Bolognese Stuffed Spaghetti Squash 

Fresh Pesto Spaghetti Squash Skillet 

Spaghetti Squash tossed with Fresh Basil Pesto

Buffalo Chicken Stuffed Spaghetti Squash 

🍋 ALWAYS use freshly squeezed lemon juice from an actual fresh lemon. Bottled lemon juice will give your pesto a strange metallic or overly acidic taste. We want this to taste super bright and fresh.

2 servings


  • 1 medium spaghetti squash, cut in half lengthwise, seeds removed
  • sea salt and ground pepper, to taste
  • 1 cup packed fresh basil leaves
  • 3 fresh garlic cloves
  • 2 Tbsps extra-virgin olive oil
  • 2 Tbsps fresh lemon juice
  • 2 Tbsps hemp seeds
  • 1 lb. chicken breast or chicken thighs, boneless, skinless, chopped small


Preheat your oven to 425 F and line a baking sheet with parchment paper for easy cleanup afterwards.

 Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place cut side up, on your baking sheet.

Brush both insides very lightly with oil and season lightly with sea salt and pepper. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes. Actual bake time will depend on the size of your squash.

Meanwhile, prepare your basil pesto by blending the basil, oil, fresh lemon juice, hemp seeds, and garlic cloves in a small food processor or blender.

Season lightly with sea salt and pepper to taste and set aside. Pat your chicken dry using a paper towel. Preheat a large skillet over medium-high heat.

Spray or coat the skillet very lightly with avocado oil or olive oil. Stir fry your chopped chicken pieces for 5 to 7 minutes, or until fully cooked through.

Stir in your fresh pesto to coat the chicken and cook until just heated through, for about 2 minutes.

Once the squash is finished roasting, remove from the oven and carefully flip them back up like a boat.

Use a fork to lightly scrape and loosen the ‘spaghetti’ strands from the inside of each squash. Shred your spaghetti squash into noodle-y strands.

Divide squash evenly between plates and top with your chicken and pesto mixture.


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