I think I have found the solution to the pasta dish you are missing if you have gone gluten-free and eliminated pasta and processed carbs from your diet! My Chicken Pesto Spaghetti Squash dish is out of this world. I promise you won’t even miss the pasta because the spaghetti squash is the perfect sub. Not only is this dish SO delicious, but it is also very easy to make.
Pesto is also super simple to whip up. My recipe below eliminates the parmesan cheese, which makes it dairy free. Feel free to add the cheese, it you tolerate dairy. Either way,You can make it the day before and store it in an airtight container in the fridge until you are ready to make this.
You can also put this all in a casserole dish with the chicken and bake for 15 minutes to make it more like a casserole!
Ingredients:
1 large spaghetti squash
1 cup of homemade Paleo Pesto
2 lbs boneless, skinless chicken tenders, or thinly sliced chicken breasts
4 tbsp olive oil, divided
1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1 tsp onion powder
1 tsp paprika
1 tsp Italian seasoning
Optional: Chopped tomatoes, chopped basil
Directions:
To cook the spaghetti squash, poke the squash several times with a knife. Place the whole squash in the microwave for 8-12 minutes, checking the squash after 8 minutes. Once it is soft and a fork can be pierced in it easily, the squash is done. You do not want to overcook, or it will get mushy! Remove the squash from the microwave and set aside on a cutting board to let it cool slightly.
In the meantime, add the chicken to a large bowl. Add the olive oil, salt pepper, herbs and spices. Mix well and let the chicken marinate for a few minutes.
Heat a large pan over medium heat. Add the remaining 2 tbsp olive oil to the pan and let it get hot. Carefully add the chicken to the pan and cook, flipping after a few minutes, until brown on each side and cooked through. Remove chicken from the pan and set aside.
Carefully cut the squash in half. Remove the seeds and discard. Using a fork, remove the spaghetti strands and place in a large bowl. Toss the spaghetti squash with about 1 cup of pesto (you can use more or less to taste) and mix well. Evenly divide the spaghetti pesto among bowls. Top with chicken, and tomatoes and chopped basil, if desired. Enjoy!
