You know those nights when you’re staring into the fridge, completely drained after work, and just need something delicious fast? That’s how this pesto-tossed spaghetti squash and chicken was born in my kitchen. It’s become my go-to when I want a meal that feels indulgent but won’t weigh me down – packed with flavor, veggies, and protein all in one bowl.
As someone who’s tested dozens of spaghetti squash recipes (my kids call me the “Squash Queen”), I can tell you this version hits all the right notes. The roasted squash strands soak up that garlicky pesto beautifully, while the tender chicken adds just enough heartiness. What I love most? It comes together in about the time it takes to watch an episode of your favorite show.
Here’s the best part – you probably have most of these ingredients already. Spaghetti squash is practically begging to be turned into “pasta,” and that jar of pesto in your fridge? This is its moment to shine. Trust me, after one bite of this vibrant, green-tossed goodness, you’ll be as obsessed as I am.
Why You’ll Love This Pesto-Tossed Spaghetti Squash & Chicken
This dish checks all the boxes—here’s why it’s on constant rotation in my house:
- Bursting with flavor: Garlicky pesto clings to every noodle-like squash strand.
- Surprisingly light: All the comfort of pasta without the carb crash.
- Weeknight magic: Ready in under an hour—even faster if you multitask!
- Endlessly adaptable: Toss in whatever veggies you’ve got lurking in the fridge.
- Leftover hero: Tastes even better the next day for lunch.
Seriously, the first time I made this, my husband asked if it was “real pasta” – that’s how satisfying those caramelized squash strands are. And when my picky nephew licked his plate clean? I knew this recipe was a keeper.
Ingredients for Pesto-Tossed Spaghetti Squash & Chicken
Here’s everything you’ll need to make this vibrant dish sing – I’ve grouped them so you can practically toss them straight from your shopping bag into the recipe. Pro tip: measure everything before you start cooking (my “mise en place” obsession saves me from frantic spice cabinet searches mid-recipe!).
The Squash Base
- 1 medium spaghetti squash (about 3 lbs): Look for one that feels heavy for its size with smooth, pale yellow skin. The bigger ones can be watery.
- 1 tbsp olive oil: Just enough to help the edges caramelize beautifully in the oven.
- ½ tsp kosher salt + ¼ tsp black pepper: These basics transform the squash from bland to brilliant.
The Protein Star
- 2 boneless, skinless chicken breasts: About 6 oz each – I sometimes swap thighs when they’re on sale!
- 1 tbsp olive oil: For getting that perfect golden sear on the chicken.
- Extra pinch of salt & pepper: Because properly seasoned chicken makes all the difference.
The Flavor Bomb
- ½ cup packed basil pesto: Homemade shines here, but that Costco jar? Totally acceptable on busy nights.
- ¼ cup grated Parmesan: The salty, nutty finishing touch – I keep a wedge in my fridge just for this.
See? Nothing crazy – just real ingredients that work so well together. The pesto does most of the heavy lifting flavor-wise, while the squash and chicken keep things satisfying. Now let’s get cooking!
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for this one! Here’s the short list of kitchen essentials that’ll make your pesto-tossed spaghetti squash and chicken come together like a breeze. (Trust me, I’ve tried every shortcut and these are the real MVPs.)
- Baking sheet: A sturdy half-sheet pan is perfect for roasting the squash halves. Pro tip: Line it with parchment for zero sticking and easier cleanup—because who wants to scrub baked-on squash juice?
- Sharp chef’s knife: Spaghetti squash can be stubborn! A good 8-inch knife makes cutting it in half way less of an arm workout. Safety first—always cut away from yourself and use a stable cutting board.
- Large skillet: I use my trusty cast-iron for the chicken—it gives those breasts a gorgeous golden crust. Any heavy-bottomed pan works though, just crank the heat to medium and don’t crowd the chicken!
- Mixing bowl: Big enough to toss everything together without spillage. My favorite is a wide ceramic bowl so I can really coat every squash strand with that vibrant pesto.
- Forks (x2): One for shredding the chicken (two forks back-to-back makes quick work of it), and another for scraping those perfect spaghetti-like squash strands from the roasted halves. Metal works better than plastic here—those squash fibers need some tough love!
That’s it! No food processors, no special spiralizers—just simple tools that probably already live in your kitchen. Now let’s turn these basics into something magical.
How to Make Pesto-Tossed Spaghetti Squash & Chicken
Alright, let’s get cooking! This comes together so easily once you get going—I like to roast the squash first since it takes the longest, then multitask the chicken while it’s in the oven. Here’s exactly how I do it every time for perfect results:
Step 1: Roast the Spaghetti Squash
First, preheat your oven to 400°F (200°C)—no need to wait for it to fully heat up before prepping the squash. Grab that stubborn spaghetti squash and carefully cut it in half lengthwise with your sharpest knife. (Tip: Sometimes I’ll microwave it for 2 minutes first to soften the skin slightly—just poke a few holes with a fork first!)
Scoop out the seeds and stringy bits with a spoon—save those seeds for roasting later if you’re feeling fancy! Drizzle the cut sides with olive oil and sprinkle generously with salt and pepper. Place them cut-side down on your lined baking sheet—this helps them caramelize beautifully.
Roast for 35-40 minutes until you can easily pierce the skin with a fork. The edges will get golden and the flesh will be tender—that’s when you know it’s perfect!
Step 2: Cook the Chicken
While the squash roasts, heat your skillet over medium heat with the remaining olive oil. Pat your chicken breasts dry with paper towels—this helps them get that nice sear instead of steaming. Season both sides with salt and pepper.
Cook for 6-7 minutes per side until golden brown and cooked through (165°F internal temp if you’re using a thermometer). Transfer to a plate and let rest for 5 minutes—this keeps them juicy! Then shred with two forks into bite-sized pieces.
Step 3: Combine & Toss
Now for the fun part! Flip those roasted squash halves over—they should be cool enough to handle. Grab a fork and scrape from top to bottom to release all those gorgeous spaghetti-like strands into your mixing bowl.
Add the shredded chicken and spoon in that glorious pesto—don’t be shy! Toss everything together until every strand is coated in that herby, garlicky goodness. Sprinkle with Parmesan and give it one final gentle mix.
That’s it! Taste and adjust seasoning if needed—sometimes I’ll add an extra pinch of salt or a squeeze of lemon if my pesto was extra garlicky. Serve immediately while it’s still warm and watch how fast it disappears!
Tips for Perfect Pesto-Tossed Spaghetti Squash & Chicken
After making this dish more times than I can count (seriously, my neighbors have started requesting it!), I’ve learned a few tricks that take it from good to can’t-stop-eating-it amazing. Here are my absolute must-know tips:
Dry that chicken like it owes you money
I know it seems fussy, but patting chicken breasts dry with paper towels before cooking makes all the difference. Wet chicken steams instead of searing—those golden-brown crispy edges are what give this dish its texture contrast. I keep a roll of paper towels right by my cutting board just for this step!
Pesto matters more than you think
Not all pestos are created equal! The bright green, fresh basil kind (homemade or refrigerated store-bought) will make your dish sing, while the shelf-stable jars can taste flat. My test? Smell it—if it makes you crave Italian food instantly, it’s a winner. And don’t skimp—that half cup measurement is just a starting point!
Season as you go
Here’s where most home cooks go wrong—they only salt at the end. I sprinkle a little on the squash before roasting, season the chicken before cooking, and taste after tossing with pesto. The layers build flavor beautifully. Just remember—Parmesan adds saltiness too, so go easy until that final taste test!
Bonus tip from my last kitchen disaster: If your squash seems watery after roasting, let it drain in a colander for 5 minutes before tossing with pesto. Nobody wants soggy “pasta”! These little touches? They’re what turn weeknight cooking into something special.
Variations & Substitutions
One of my favorite things about this dish? How easily it adapts to whatever’s in your fridge or dietary needs. Here are the swaps I’ve tested that work like a charm:
Protein Play
- Chickpeas: Toss in canned (drained!) for vegetarian crunch.
- Shrimp: Quick-sear with garlic for seafood lovers.
- Turkey: Ground or sliced leftovers work beautifully.
Veggie Boosters
- Spinach: Wilt baby leaves right into the warm mix.
- Cherry tomatoes: Halved and tossed in raw for brightness.
- Roasted zucchini: Adds extra texture and sweetness.
Pesto Twists
- Vegan pesto: Swap nutritional yeast for Parmesan.
- Arugula pesto: Adds a lovely peppery kick.
- Sun-dried tomato pesto: For deeper, richer flavor.
See? Endless possibilities! My kids love it when I add frozen peas (they thaw instantly in the warm squash), and my sister swears by crumbling in feta instead of Parmesan. The only rule? Taste as you go—that’s how the best kitchen surprises happen.
Serving Suggestions
Now that you’ve got this gorgeous pesto-tossed spaghetti squash and chicken ready, let’s talk about how to make it a complete meal! Here’s how I love to serve it—whether it’s just me with a fork standing at the counter (no judgment!) or when we’ve got friends over for dinner.
The Perfect Pairings
- A simple green salad: My go-to is mixed greens with lemon vinaigrette—the acidity cuts through the richness of the pesto beautifully.
- Garlic bread: Because let’s be real, you can never have too many carbs—even with a veggie-based “pasta” dish!
- Roasted asparagus: Tossed with olive oil and lemon zest—it cooks at the same temp as the squash.
Wine Pairing Tip
If you’re feeling fancy, a crisp Pinot Grigio or Sauvignon Blanc pairs magically with this dish. The citrus notes in the wine play off the basil in the pesto—my wine-obsessed friend calls it “a match made in Italy.” For non-alcoholic options, sparkling water with lemon or an iced herbal tea works just as well!
Pro tip from my entertaining fails: Serve everything in big, shareable bowls family-style. The vibrant green of the pesto-tossed squash looks so pretty against wooden boards and white dishes. And don’t forget extra Parmesan at the table—because we all know the person who wants “just a little more” (usually me).
Storing & Reheating Pesto-Tossed Spaghetti Squash & Chicken
Confession time: I always make extra of this dish because it’s somehow even better as leftovers! Here’s exactly how I store and revive it so every bite tastes just-made:
The Best Way to Store Leftovers
Grab an airtight container—I swear by glass ones with snap lids—and pack the cooled squash mixture in. Press a piece of parchment paper directly on the surface before sealing to prevent the pesto from oxidizing (that weird darkening thing basil does). It’ll stay fresh for 3 days in the fridge, though mine never lasts that long!
Reheating Like a Pro
Skillet method (my favorite!): Heat a drizzle of olive oil in a pan over medium, add the leftovers with a splash of water, and stir occasionally until steaming—about 5 minutes. The quick sauté brings back that fresh texture and prevents sogginess.
Microwave shortcut: Place a portion in a microwave-safe bowl, add 1 teaspoon of water, and cover loosely with a damp paper towel. Heat in 30-second bursts, stirring between each, until warmed through. The steam keeps it from drying out!
Important note: The Parmesan will melt into the dish when reheated, so I love sprinkling a little extra on top just before serving for that fresh, salty bite. And if your squash seems drier than yesterday? A quick drizzle of olive oil or extra pesto brings it right back to life!
Fun fact: This actually makes an amazing cold pasta salad straight from the fridge—perfect for summer picnics. Just add a squeeze of lemon juice to brighten it up. See? Leftovers don’t have to be boring!
Nutritional Information
Let’s talk numbers—because I know how good it feels to enjoy something delicious that’s also nourishing! Important disclaimer: These values are estimates based on standard ingredients, and your exact nutrition may vary depending on brands or tweaks you make. (Like when I go heavy-handed with the Parmesan—no regrets!)
Here’s the breakdown per generous 1-cup serving of this pesto-tossed spaghetti squash and chicken:
- Calories: 320 – Honestly less than I’d expect for something this satisfying!
- Fat: 18g (4g saturated) – That’s the good kind from olive oil and pesto
- Protein: 24g – Chicken and Parmesan pack a serious protein punch
- Carbs: 15g – With 3g fiber from that beautiful squash
- Sugar: 6g (natural from the squash and pesto ingredients)
- Sodium: 480mg – Go easy if you’re watching salt, maybe use low-sodium pesto
What I love about these numbers? You’re getting real food nutrition—no weird fillers or artificial anything. It’s balanced enough that I don’t crash an hour later like I would with regular pasta. And when my fitness-enthusiast brother points out it’s naturally gluten-free? Well, that’s just the cherry on top!
Pro tip: If you’re tracking macros closely, remember that homemade pesto will vary from store-bought—my grandma’s version with extra nuts clocks higher in healthy fats (not that I’m complaining). The joy of cooking from scratch means you control exactly what goes into your fuel!
FAQs About Pesto-Tossed Spaghetti Squash & Chicken
I get asked about this recipe all the time—here are the questions that pop up most often in my kitchen and inbox. (And yes, I’ve tested every single one of these scenarios—sometimes with hilarious results!)
Q1. Can I use frozen spaghetti squash instead of fresh?
You totally can, but heads up—the texture won’t be quite the same. Thaw frozen squash completely and drain it really well (I squeeze it in a clean towel). It tends to be mushier than roasted fresh squash, but in a pinch? Still delicious tossed with pesto!
Q2. How do I make this completely vegan?
Easy peasy! Swap the chicken for chickpeas or roasted tofu, use vegan Parmesan (or nutritional yeast), and check your pesto ingredients—many store-bought versions contain cheese. My favorite vegan pesto hack? Blend basil, garlic, pine nuts, olive oil, and a squeeze of lemon—it’s shockingly close to the real deal!
Q3. What’s your favorite store-bought pesto brand?
For shelf-stable options, I reach for DeLallo or Kirkland Signature (from Costco) in a pinch. But refrigerated pestos like Buitoni or Rana taste fresher—look for them near the fresh pasta in grocery stores. Pro tip: Give the jar a sniff before buying—if it smells vibrant and herby, it’ll taste great!
Bonus question I get all the time: “Can I prep this ahead?” Absolutely! Roast the squash and cook the chicken up to 2 days in advance—just store separately and toss with pesto when ready to serve. The flavors actually deepen beautifully!
Did You Make This Recipe?
Nothing makes me happier than hearing how this pesto-tossed spaghetti squash and chicken turns out in your kitchen! Did you stick to the classic version, or throw in your own spin with extra veggies or a different protein? Maybe you discovered the perfect wine pairing or a genius shortcut I need to try?
I still remember my neighbor Janine’s text when she first made it: “My kids ate VEGETABLES without complaining—who ARE you?!” Those little victories are why I love sharing recipes so much. So tell me—did it become an instant favorite at your house too? Did your picky eater surprise you? Spill all the details—I read every comment while sipping my morning coffee!
And hey—if you hit any snags along the way, let me know that too. Was your squash stubborn to cut? Did your chicken need an extra minute? We’ve all been there, and I’ve probably got a kitchen hack to make it easier next time. After all, that’s how recipes evolve from good to legendary—one home cook’s experience at a time.
