Ground Chicken Spaghetti Squash Pesto Bowls
A nutritious grain-free meal featuring roasted spaghetti squash tossed with seasoned ground chicken and fresh basil pesto. The squash creates tender, noodle-like strands that perfectly capture the herby pesto made with nutritional yeast for a dairy-free cheesy flavor. This wholesome dish works well for weeknight dinners, meal prep, or anyone following low-carb or gluten-free diets. The homemade pesto uses pine nuts and lemon juice for brightness, while the ground chicken adds satisfying protein to make this a complete, filling meal.
Ingredients
- 2 large spaghetti squashzucchini noodles1:1vegetable
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- 1 cup fresh basil pesto
- 1 pound ground chicken
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons Gefen Olive Oil
- 1 onion, diced
- 2 cups fresh basil, packed, large stems removed
- 3 tablespoons pine nuts or walnuts
- 2 tablespoons Heaven & Earth Lemon Juice
- 3 tablespoons nutritional yeast
- ¼ teaspoon Tuscanini Sea Salt
- 2 tablespoons oil
- 3 tablespoons water
Instructions
- 1
Preheat oven to 375 degrees Fahrenheit
- 2
Cut spaghetti squash in half and remove seeds
- 3
Place squash face down in baking dish with small amount of water
- 4
Bake about 45 minutes until tender and inside flakes into strings
- 5
Heat one tablespoon oil in pan and add diced onion
- 6
Sauté onion until translucent
- 7
Add ground chicken and extra oil if needed
- 8
Season with salt and pepper and sauté until cooked through, about 15 minutes
- 9
Scrape cooked squash into large bowl
- 10
Add chicken to squash
- 11
Drizzle with olive oil, add pesto and toss well
- 12
Garnish with basil and optional poached egg
- 13
Add basil, nuts, garlic, lemon juice, nutritional yeast and sea salt to food processor
- 14
Blend on high until loose paste forms
- 15
Add olive oil gradually while machine runs
- 16
Add water one tablespoon at a time until thick but pourable consistency reached
- 17
Taste and adjust seasonings as needed
Tips
Use a fork to scrape the spaghetti squash to create the longest, most pasta-like strands possible.
Make extra pesto and store in the refrigerator for up to a week or freeze in ice cube trays for future use.
If the pesto seems too thick, add water gradually rather than more oil to keep it from becoming greasy.
Good to Know
Refrigerate assembled bowls for up to 3 days. Store pesto separately for best texture.
Roast squash and make pesto up to 2 days ahead. Cook chicken just before serving.
Serve warm immediately after tossing. Garnish with fresh basil and optional poached egg.
Common Mistakes
Don't overcook the spaghetti squash to avoid mushy texture
Add pesto gradually to avoid over-saucing the dish
Season chicken well during cooking to avoid bland flavor
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
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FAQ
Can I make this dairy-free?
Yes, this recipe is already dairy-free using nutritional yeast instead of parmesan cheese in the pesto.
How long will the pesto keep?
Fresh pesto will keep in the refrigerator for up to one week or can be frozen in ice cube trays for up to 3 months.
Can I use store-bought pesto?
Absolutely, use 1 cup of your favorite store-bought pesto if you prefer to save time on preparation.