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Chicken Pesto Spaghetti Squash (Paleo)

This pesto packs a nutty, fresh flavor that makes this meal feel so hearty! The recipe is simple and much of this can be made ahead of time. I lightened up the original version of this recipe so that it would be a bit more macro-friendly and also added in cherry tomatoes. The cherry tomatoes gave it the perfect amount of sweetness. Hope you find this as delicious as our family did! Enjoy!


  • 1/3 c. walnuts

  • 1 c. fresh basil

  • 1 c. baby spinach

  • 2 tsp. minced garlic

  • 1/3 c. olive oil

  • pinch of salt

For the squash:
  • 1 medium-large spaghetti squash (about 2.5 c.)

  • 1.5 lbs boneless, skinless chicken breasts, thinly sliced or pounded to 1/2" thickness

  • 1 tbsp. olive oil

  • 15 cherry tomatoes, sliced in halves

  • salt, pepper, and onion powder to season chicken


  1. Preheat your oven to 425 degrees. Line a baking sheet with aluminum foil. Cut the spaghetti squash in half and place face down on the baking sheet. Bake for 30 minutes or until the squash can be easily forked out. (This step can be done ahead of time if you like to meal prep in advance! I suggest prepping this no more than 2 days in advance.)

  2. While the squash roasts, prepare the pesto. Simply add all of the pesto ingredients to a high speed blender or food processor until a paste forms. (This step can also be done in advance! This pesto stores well in the refrigerator for up to a week as long as it is covered well.)

  3. When the squash is done cooking, reduce the heat on your oven to 400 degrees and allow the squash to cool. When it is cool, fork the squash out into a large bowl.

  4. Heat 1 tbsp. of olive oil in a large skillet over medium-high heat. Season the chicken with onion powder, salt, and pepper, and then add it to the skillet. Cook completely through (about 2-3 minutes on each side) and then remove from the pan. When it is cool, chop the chicken into bite-size pieces.

  5. Add spaghetti squash, chicken, cherry tomatoes, and pesto to a casserole dish and mix together thoroughly.

  6. Bake for about 10 minutes or until everything is completely warm.


*Makes 4 servings.
434 calories; 29g Fat, 11g Carbs, 36g Protein


If you make a recipe from Fueled and Fit, make sure to post it and tag me (@fueledandfitwellness on Instagram) so I can see your creation!
Original recipe and photos adapted from:

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