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Juicy chicken thighs, fresh basil pesto, and strands of golden spaghetti squash come together for a meal that feels fancy but actually takes no time at all. Whenever I'm craving something vibrant that ticks all the healthy boxes and leaves me full, this is my go-to. It's ideal for crazy weeknights, prepping ahead, or when you want a big, tasty dish with minimal fuss.
This whole thing came about when a friend surprised me with fresh garden basil—and shockingly, my pasta-loving husband actually wanted seconds of squash for once.
Effortless Ingredients
- Parmesan cheese: Totally optional—grab a block to grate or skip for Whole30
- Garlic: One big, fresh clove gives the pesto a nice sharp kick
- Avocado oil: Smooths out the pesto and chicken—cold pressed is best
- Pumpkin seeds: Use raw, unsalted pepitas for crunch and that allergy-friendly twist
- Fresh basil leaves: Bright and green, these bring your pesto to life
- Garlic powder: Keep it simple, just plain garlic flavor for your chicken
- Paprika: Gives a beautiful warm color, any kind will do
- Chicken thighs: Go for boneless and diced for the juiciest bites—organic or pasture raised if you can
- Sea salt: Fine salt blends in best and highlights all the flavors
- Avocado oil: Adds creamy goodness and healthy fats for both pesto and pan
- Spaghetti squash: Roast until the flesh pulls into soft, noodle-like strips; pick one that's heavy and has smooth skin
Pro tip—using super fresh stuff makes a world of difference. For the pesto, wash and dry your basil leaves thoroughly for the smoothest sauce.
Simple How-To Steps
- Serve It Up:
- Scoop generous portions of your chicken squash mix into bowls and top with a little extra parmesan or basil if you want. Every bite should have a little bit of everything.
- Bring Together and Finish:
- Toss the shredded strands of squash in a big bowl with plenty of pesto until coated. Fold in all your browned chicken and those tasty juices. Add more salt if it needs it—taste as you go.
- Cook That Chicken:
- Heat avocado oil in a big skillet on medium-high. Toss in the chicken and spread it out, season with garlic powder, paprika, and sea salt. Let it sit untouched for three minutes to sear, then flip and brown the other side. Cover and let it finish off for a couple minutes until the meat is cooked and juices run clear.
- Pesto Time:
- Throw basil, pumpkin seeds, garlic, and parmesan (if using) into your food processor and pulse to chop. Drizzle in avocado oil while it's running until it turns thick but easy to scoop. Scrape down the sides and blend again. Taste and tweak with salt if you want.
- Bake the Squash:
- Roast the spaghetti squash at 400F either whole or sliced lengthwise—take your pick. After 40–45 minutes or until you pierce it easily, cool for a bit. Use a fork to turn the tender flesh into spaghetti-like strands.
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How to Keep It Fresh
Store any extras in the fridge in a sealed container up to four days. The flavors get even tastier as it sits. Warm up gently in a skillet or zap it in the microwave, but try not to overdo it so your chicken stays nice and juicy.
Swap Options
Any of your favorite nuts—think pine nuts, almonds, walnuts, or even pecans—can stand in for pumpkin seeds. No chicken thighs? Chicken breast also works, just keep an eye to avoid overcooking. Want to skip the cheese for Whole30 or dairy free? Add a spoonful of nutritional yeast to the pesto for that cheesy taste vibe.
Serving Ideas
Dish it up hot with more fresh basil if you're feeling fancy. For an extra veggie boost, throw in some baby spinach or juicy cherry tomatoes at the end. It's hearty enough for dinner but makes a killer cold lunch too.
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Story & Roots
People have been calling spaghetti squash 'nature’s pasta' for ages—it’s been used in Italian-style dishes as a swap for regular noodles for years. Swapping nuts out for pumpkin seeds in pesto isn’t new either. It’s an old kitchen trick for allergy-friendliness, plus it brings a nutty taste all on its own.
FAQs About the Recipe
- → Can I use chicken breast instead of thighs?
Yep, chicken breast works just fine here. Thighs keep things extra juicy and tasty though.
- → What can I substitute for pumpkin seeds in the pesto?
Pecans, walnuts, pine nuts, or almonds will do the trick instead of pumpkin seeds for your pesto.
- → Is this meal suitable for Whole30?
For sure! Just skip parmesan in the pesto and you’re all set for Whole30.
- → How do I achieve the best spaghetti squash texture?
Flip the squash so it’s cut-side down and roast until soft. Then grab a fork and scrape out those fun strands.
- → Can I make the pesto in advance?
Definitely! Pesto keeps in the fridge for about a week, or stash it in the freezer to use later.
- → Is this meal freezer-friendly?
You can freeze leftovers, but just heads up—the squash might get a little softer once it’s thawed out.