Paleo & Whole30 Chicken Pesto Spaghetti Squash

This 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.


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:


  1. 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.
  2. Preheat your oven to 425 degrees F and line a large baking sheet with foil or parchment.
  3. 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.
  4. Get full recipe==>>paleorunningmomma.com


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