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Spaghetti squash tossed with juicy chicken thighs and a punchy basil pesto tastes kind of fancy but doesn't take much work at all. It's my go-to for fresh, filling flavors—and nobody misses grains or dairy. Awesome for meal prepping or when I need a big, satisfying pan of something super colorful during a jam-packed weeknight.
This dish happily came together after a friend dropped off homegrown basil. After making it, even my super pasta-obsessed husband asked for more squash. That's when I knew it was a winner.
Vibrant Ingredients
- Parmesan cheese: Totally optional skip it for Whole30 but if you use cheese, buy a block and shred it yourself—tastes way better
- Garlic: Fresh garlic gives pesto its kick Grab a big clove for bold flavor
- Avocado oil: Blended into the pesto for that dreamy texture Plus, it's a good-for-you, neutral pick
- Pumpkin seeds: Use raw, unsalted pepitas instead of nuts for a nice crunch and a boost of heartiness
- Fresh basil leaves: Your pesto's superstar Pick the greenest, brightest leaves you can
- Garlic powder: Adds another layer of yummy flavor Use basic garlic powder, nothing mixed
- Paprika: Spanish or Hungarian both bring cozy warmth and color
- Chicken thighs: Go for boneless, chopped chicken for deep flavor and loads of juiciness If you can, try to find organic or pasture-raised
- Sea salt: Fine sea salt makes everything pop Works for chicken and squash
- Avocado oil: Gives your dish healthy fats and creaminess Cold-pressed is extra nice
- Spaghetti squash: Roast it up for tender, stringy bites that really soak up those flavors Choose one that's heavy and has smooth skin
Choosing good stuff matters! Always pick the freshest ingredients you find. And for pesto, make sure the basil is clean and super dry or your sauce will get weirdly watery.
Easy Step-by-Step Directions
- Serve It Up:
- Scoop big spoonfuls into your bowls and try to catch a mix of everything. If you're all about that cheese, sprinkle a little more parmesan on top before digging in
- Pull It All Together:
- Put all the shredded squash in a big bowl. Stir through the pesto so every strand's glossy and covered. Add in all the cooked chicken and those tasty pan juices, then gently mix. Taste and add a bit more salt if things need a flavor boost
- Sear the Chicken:
- Heat oil in a hot skillet, toss in the chopped chicken, then sprinkle on paprika, garlic powder, and salt. Let the chicken sit untouched for about three minutes to get that golden edge, flip, brown the other side, then cover and finish for another two to five minutes so it's cooked through and super juicy
- Blend Up the Pesto:
- Chuck basil, pumpkin seeds, garlic, and parmesan (if using) in your food processor. Give it a few pulses. Start drizzling in avocado oil as it runs, blending until you've got a thick but stirrable sauce. Scrape down the bowl and blitz until smooth, then taste and toss in extra salt if you want
- Bake the Squash:
- Roast your whole or halved squash at 400F—fork should slide in easily after about 40 to 45 minutes (big ones might be slower). Cool it so you don't burn your hands, then scrape out fun little strands with a fork
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How to Store It
Stash leftovers in an airtight container and pop them in the fridge for four days max. Honestly, flavors get even better after sitting overnight. Warm it up gently in a skillet or the microwave, but don't overdo it so the chicken stays moist
Swap Outs and Options
If you don’t have pumpkin seeds, try walnuts, almonds, pecans, or pine nuts. No chicken thighs? Chicken breast is cool too—just keep an eye so it doesn’t get dry. Going dairy free or on Whole30? Skip cheese, sprinkle in a spoonful of nutritional yeast for a touch of that nutty, cheesy taste
Fun Ways to Serve
Spoon hot into cozy bowls and add a scatter of fresh basil leaves. Toss in some spinach or handfuls of cherry tomatoes for bonus color and veggies. It’s hearty enough for dinner but also awesome cold for lunch on the go
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Tasty Traditions and Background
People have called spaghetti squash “nature’s noodles” for ages. Folks have used it as a pasta swap in Italian-style meals for years. Using pumpkin seeds in pesto instead of tree nuts is a classic kitchen move for allergies and gives your sauce a fun spin
Common Recipe Questions
- → Can I use chicken breast instead of thighs?
Totally! Chicken breast is fine here. Thighs just keep things a bit juicier and add flavor.
- → What can I substitute for pumpkin seeds in the pesto?
Try walnuts, pecans, pine nuts, or even almonds if you don't have pumpkin seeds handy.
- → Is this meal suitable for Whole30?
It sure is. Just skip the parmesan in your pesto and you're good for Whole30.
- → How do I achieve the best spaghetti squash texture?
Bake your squash with the cut side facing down. Once it's soft, grab a fork to pull out the noodle-like strands.
- → Can I make the pesto in advance?
Yep! Pesto keeps in the fridge all week, or stash it in the freezer if you want it to last longer.
- → Is this meal freezer-friendly?
You can put it in the freezer, but just so you know—the squash goes a little softer after thawing.