Pesto Chicken Spaghetti Squash Bake (Whole30, Paleo, Low-Carb)
This pesto chicken spaghetti squash bake will squash (see what I did there?) your pasta cravings for sure! It's suitable for a wide array of eating styles including Whole30, Paleo, ketogenic, low-carb, dairy-free, gluten-free and grain-free.
Servings: 4 people
Ingredients
- 1 medium spaghetti squash
- 8 oz fresh spinach
- 1 lb boneless chicken
- 8 oz cherry tomatoes
- 1/4 cup canned coconut milk
- 1 batch dairy-free pesto Click here for the dairy-free pesto
- 1/4 tsp Salt I love this Himalayan pink salt
Instructions
- Preheat oven to 350F.
- Cut spaghetti squash in half, using a sharp knife. Be careful to hold it steady so the squash does not roll while you are trying to cut it. Remove seeds and guts with a spoon.
- Place spaghetti squash cut side down in the oven for 40-45 minutes, or until the skin can be easily punctured with a fork.
- Allow to cool for 10-15 minutes.
- In the mean time, cook chicken and fresh spinach until chicken is no longer pink.
- Cut cherry tomatoes in half.
- Prepare a batch of pesto.
- When spaghetti squash has cooled, scrape all of the meat out. It will form strands that resemble spaghetti as you remove it from the skin. Discard skin.
- Place spaghetti squash in a large baking dish along with coconut milk, pesto, cooked chicken, cooked spinach and tomatoes and stir to combine.
- Place in oven for 10-15 minutes. Remove from oven and allow to cool for 5 minutes. Enjoy!
Notes
Nutrition Facts (per serving, 4 servings per batch): 455 calories, 35 g fat, 10 g total carbs, 2 g fiber (8 g net carbs), 26 g protein