Say hello to low carb spaghetti squash noodles tossed in homemade pesto, sautéed chicken and fresh asparagus.

If you like pasta, but don’t love the carbs that come with it, try this gluten-free alternative. This recipe combines chicken, asparagus, Paleo pesto, and spaghetti squash for a low-carb meal without the guilt. Best part is, it’s easy to prep and can be ready to serve in just one hour!

Spaghetti squash has a subtle taste that absorbs surrounding flavors instantly. Tossing it with a homemade pesto sauce adds a zesty kick, while chicken and asparagus boost up the protein and essential vitamins. While this recipe uses asparagus, you can easily replace it with broccoli florets in the same quantity.

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To get started, roast the spaghetti squash in the oven for 45 minutes, or until tender enough to pierce the skin with a fork. While the squash roasts, sauté the chicken breasts until they are golden brown on both sides. Remove it from the pan and cut into cubes. Sauté the asparagus in the same pan until it is tender, then set aside.

In a blender, combine the fresh basil, olive oil, water, garlic, walnuts, and salt together on high speed. Pulse until you get a thick green pesto sauce. Once the squash is finally cooked, slice it into half lengthwise. Use a spoon to scoop out and discard the seeds. Then, pull at the flesh with a fork until you get thin, spaghetti-like shreds. Add the noodles, pesto, chicken, and asparagus to the skillet and heat until cooked through. Divide evenly between two bowls and serve immediately!

Felicia Lim

Pesto Chicken Spaghetti Squash with Asparagus

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Total time:1 hr

Cook Time:45 mins 45 minutes

Prep Time: 15 mins 15 minutes

Serves:2

Pesto Chicken Spaghetti Squash with Asparagus

Recipe by: Felicia Lim

Say hello to thin spaghetti squash noodles tossed in homemade pesto, sautéed chicken and fresh asparagus.

Tools

• Large baking sheet
• Large skillet
• Blender

Ingredients

• 1 large spaghetti squash (approximately 3 lbs)
• ½ cup + 2 T extra virgin olive oil, divided
• 1 lb chicken breasts
• 2 cups asparagus, cut into halves
• 2 cups fresh basil leaves
• ½ cup filtered water
• 5 large garlic cloves, roughly chopped
• ¼ cup walnuts
• 1 t salt

Instructions

• Preheat the oven to 400°F.
• Place the spaghetti squash on a baking sheet and bake for 45 minutes, turning over halfway through. Check for tenderness by using a fork to pierce the skin.
• While the squash is cooking, heat up 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the chicken breasts for 10 minutes (turning over halfway through). Continue cooking until they turn golden brown, then set the chicken aside and cut into small cubes.
• Sauté the asparagus in the same skillet for five minutes, or until tender. Remove from pan and set aside.
• Combine the basil leaves, 1/2 cup olive oil, water, garlic cloves, walnuts, and salt in a blender on high speed. Pulse until you get a homogeneous green pesto.
• Once the spaghetti squash has been cooked, slice the squash into half lengthwise, then scoop out the seeds. Pull at the flesh with a fork until you get thin, spaghetti-like noodles.
• Transfer the spaghetti squash noodles to the skillet and mix in the pesto. Add in the cooked chicken with asparagus and mix well until evenly distributed. Continue cooking until heated and then divide between two plates. Serve immediately and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Olive oil (Kirkland Signature)
Raw walnuts (NOW Foods)

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