Perfectly cooked spaghetti squash is tossed with a flavor-packed Paleo & Whole30 pesto and seasoned chicken for a healthy filling meal even squash haters will love ! This Paleo spaghetti squash dinner makes great leftovers too! Whole30, dairy free and low carb.
Recipe by: paleorunningmomma.com
Servings: 6
Ingredients
1 med/med-large spaghetti squash
3/4-1 cup my favorite Paleo/Whole30 Pesto recipe this recipe makes extra, use as much as you need to fully toss with your spaghetti squash
1.5 lbs boneless skinless chicken breasts thin sliced or pounded to 1/2″ thickness
2 Tbsp coconut oil ghee, or other cooking fat, to sauté the chicken
Sea salt pepper, and onion powder to season chicken
Instructions
- First, roast the squash (you can do this step a day ahead of time, or during your meal prep and simply store the cooked squash in the fridge until ready to use.
- Preheat your oven to 425 degrees F and line a large baking sheet with foil or parchment.
- Cut the squash in half, lengthwise using a large sharp knife. Scoop out (I use a large spoon) the seeds and strings, then place face-down on a foil lined baking sheet.
- Roast in the 425 oven for about 20 minutes or until the squash can be pushed from the outside a bit with your finger. Do not over cook or it will be mushy! Once you remove the squash, lower the oven to 400 degrees. READ MORE
