A Spicy Perspective

Baked Pesto Spaghetti Squash with Chicken

Low Carb Chicken Pesto Pasta – This gluten-free recipe features baked spaghetti squash loaded with basil pesto and tender chicken breasts. It’s a satisfying dish that’s as healthy as it is delicious!

roasted spaghetti squash loaded with pesto chicken, tomatoes, and feta

Baked Pesto Spaghetti Squash with Chicken and Tomatoes

Nothing makes me do a happy dance quite like developing a recipe that is A) simple to make B) healthy and nutritious C) easy to tweak for nearly any dietary needs and D) creates a dish that is actually delicious.

Folks, this roasted Spaghetti Squash with Pesto Chicken recipe is making me bust out some serious dance moves. And I’m willing to bet it will have you boogieing, too!

We love our classic summertime chicken pesto pasta with homemade pesto and shredded chicken. However, this version is great when you are trying to avoid traditional pasta and stick to a low carb and gluten free diet. Tender baked spaghetti squash is tossed with fresh (or store-bought!) pesto and topped with chicken, roasted cherry tomatoes, and feta cheese.

Each forkful is so wonderfully vibrant and flavorful that I promise you won’t miss the carbs one bit!

top view bow with baked spaghetti squash, pesto, chicken, cheese and tomatoes

Ingredients You Need

  • Spaghetti squasheither one large or two small
  • Chicken breastsboneless and skinless
  • Cherry tomatoeshalved
  • Olive oilor your preferred high heat neutral-flavored oil
  • Basil pestohomemade or store bought
  • Feta cheesecrumbled
  • Salt and pepper
fork showing the camera a loaded bite of tomatoes, squash, and chicken

How to Bake Spaghetti Squash

First, preheat the oven to 400°F. Set out two large, rimmed baking sheets.

Cut the squash(es) is in half, lengthwise. Use a spoon to scoop out the seeds and stringy pulp.

raw squash halve with spoon scooping out the seeds

Drizzle 1 tablespoon olive oil around the cut edge of each squash. Salt and pepper the four halves liberally and set on one baking sheet, cut-side-down. Oven roast the spaghetti squash for 25 minutes.

How to Make Low Carb Chicken Pesto Pasta

Meanwhile, chop the chicken into 1-inch pieces and cut the cherry tomatoes in half. Place the chicken breast on one end of the second baking sheet and the tomatoes on the other end.

Drizzle 1 tablespoon olive oil over the chicken and tomatoes. Sprinkle liberally with salt and pepper. Then toss the chicken and tomatoes in the oil and seasoning, and spread out evenly on their own sides of the baking sheet.

hand pouring olive oil from a bottle over halved cherry tomatoes and chicken breast pieces on a baking sheet

When the timer goes off, place the second sheet pan in the oven with the squash. Reset the timer for 15 minutes. (The spaghetti squash will bake a total of 40 minutes.)

When the timer goes off, remove both sheet pans from the oven. Turn the squash halves over. Use a fork to loosen and lift the spaghetti squash strands, filling the peel/bowl with veggie noodles. 

fork scraping strands from roasted spaghetti squash

Scoop 1/4 cup of fresh basil pesto over each spaghetti squash half.

adding basil pesto to the scraped strands of spaghetti squash

Toss to coat the gluten-free “pasta” strands in the pesto.

Get the Complete (Printable) Baked Pesto Spaghetti Squash with Chicken Recipe Below. Enjoy!

top view strands of baked squash tossed with basil pesto

Then top each half with a quarter of the chicken and roasted tomatoes.

cooked chicken pieces and cherry tomato halves added to the pesto pasta

Add a tablespoon of crumbled feta cheese and a few fresh basil leaves, if you like.

low carb spaghetti squash pasta with chicken, tomatoes, and basil pesto topped with feta

Serve the chicken pesto pasta warm with your favorite Italian-inspired side dishes.

We love to keep things low carb and enjoy with a fresh garden salad and gluten-free cloud bread!

finished spaghetti squash with chicken and basil

Frequently Asked Questions

How do I make this baked spaghetti squash recipe vegetarian or vegan?

For a vegetarian pesto pasta, omit the chicken or substitute with rinsed and drained chickpeas. To make vegan, skip the meat and use your preferred plant-based feta cheese replacement – or just leave the cheese out entirely! Also, make sure to buy a vegan pesto.

Is chicken pesto spaghetti squash pasta paleo?

This low carb and gluten dish is very easy to make paleo-friendly! You just need to nix the feta cheese.

How long do leftovers last?

Roasted squash with pesto chicken leftovers will keep well for up to 3 days in the fridge. I recommend that you completely scrape out the squash strands once cooled, and transfer them to an airtight container before refrigerating.

forkful of spaghetti squash pasta and pesto chicken with tomatoes and feta cheese

Looking For More Low Carb Dinners? Be Sure To Also Try These Recipes:

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Baked Pesto Spaghetti Squash with Chicken Recipe

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
This low carb and gluten-free chicken pesto pasta recipe features baked spaghetti squash loaded with basil pesto and tender chicken breasts. It's a satisfying dish that's as healthy as it is delicious!
Servings: 4 servings

Ingredients

  • 2 small spaghetti squash
  • 1 pound chicken breast
  • 1 pint cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1 cup basil pesto homemade or store-bought
  • ¼ cup crumbled feta cheese
  • Salt and pepper

Instructions

  • Preheat the oven to 400°F. Set out two large, rimmed baking sheets.
  • Cut the spaghetti squashes is in half, lengthwise. Use a spoon to scoop out the seeds. Drizzle 1 tablespoon olive oil around the cut edge of each squash. Salt and pepper the four spaghetti squash halves liberally and set on one baking sheet, cut-side-down. Bake for 25 minutes.
  • Meanwhile, chop the chicken into 1-inch pieces and cut the cherry tomatoes in half. Place the chicken breast on one end of the second baking sheet and the tomatoes on the other end. Drizzle 1 tablespoon olive oil over the chicken and tomatoes. Sprinkle liberally with salt and pepper. Then toss the chicken and tomatoes in the oil and seasoning, and spread out evenly on their own sides of the baking sheet.
  • When the timer goes off, place the second sheet pan in the oven with the spaghetti squash. Reset the timer for 15 minutes. (The spaghetti squash will bake a total of 40 minutes.)
  • When the timer goes off, remove both sheet pans from the oven. Turn the spaghetti squash halves over. Use a fork to loosen and lift the spaghetti squash squash strands, filling the peel/bowl with veggie noodles.
  • Scoop 1/4 cup of fresh basil pesto over each spaghetti squash half. Toss to coat the spaghetti squash strands in the pesto.
  • Then top each half with a quarter of the chicken and roasted tomatoes, and a tablespoon of crumbled feta cheese. Serve warm!

Notes

This recipe is low carb and gluten-free. You can omit the chicken for a vegetarian version.
Leftovers will keep well in the refrigerator for up to 3 days.

Nutrition

Serving: 1bowl, Calories: 562kcal, Carbohydrates: 43g, Protein: 21g, Fat: 36g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 845mg, Potassium: 994mg, Fiber: 9g, Sugar: 19g, Vitamin A: 2464IU, Vitamin C: 38mg, Calcium: 273mg, Iron: 3mg
Course: Main, Main Course
Cuisine: American, Italian, Low Carb
Author: Sommer Collier

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4 comments on “Baked Pesto Spaghetti Squash with Chicken”

  1. You have done well to share this recipe. it was so easy to try out using this simple and easy method. I’m deeply grateful that you shared this.

  2. So filling and healthy! Love this dish!

  3. This was amazingly easy and so very tasty! My family just loved this spaghetti squash. Thanks a ton!

  4. I love using spaghetti squash! and this recipe is just so amazing! thank you so much for sharing!