Paleo Pesto Spaghetti Squash with Chicken is one of my favorite meal prep meals. It's simple to make, super flavorful, and Whole30 compliant.
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Paleo Pesto Spaghetti Squash with Chicken

Whole30 compliant, great dish for meal prep
Servings: 4
Calories: 599kcal


For Pesto

  • 3 cups basil leaves
  • 1/2 cup sunflower seeds toasted
  • 1/2 cup olive oil
  • 3 garlic cloves roasted
  • Salt and pepper to taste

For Dish

  • 1 pound boneless skinless chicken breasts, cubed into 1-inch pieces
  • 1 medium spaghetti squash
  • 1 tablespoon coconut oil
  • Pesto recipe


For Pesto

  • First toast the sunflower seeds and roast the garlic cloves, either in the oven or on a skillet with a bit of oil.
  • Add all ingredients in your blender or food processor, and blend until smooth. Check the taste, you may have to add more salt and pepper!

For Dish

  • Place your spaghetti squash, whole, in the microwave on high for 4 minutes. Take the squash out, cut it in half, lengthwise, and remove the seeds. Place the two halves, face down, in a baking dish with about 1 inch of water in it. Then place back in the microwave on high for 8-10 minutes.
  • Remove the spaghetti squash and scrape the strands out of the squash and into a large bowl.
  • In the meantime, while your squash is being cooked, heat the coconut oil in a skillet on medium-high heat. Add the chicken and cook for 2-3 minutes on each side. Take out a piece and test to make sure it is cooked all the way through.
  • Then add your chicken and pesto to the large bowl. Stir thoroughly, and serve hot.


You can buy pre-roasted sunflower seeds.
This recipe needs salt and pepper! Don't skimp on it!
If you aren't a fan of the microwave, cook the spaghetti squash in the oven on 400 for 40 minutes.


Calories: 599kcal | Carbohydrates: 21g | Protein: 31g | Fat: 45g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 100mg | Potassium: 855mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24.8% | Vitamin C: 11.2% | Calcium: 11% | Iron: 16.5%