Pesto Chicken Spaghetti (squash) bake (1 pan!)

Pesto Chicken Spaghetti (squash) bake (1 pan!)

Pesto Chicken Paleo Spaghetti (5)

I am so excited to share this recipe today, mostly because of how much all of you on instagram were wanting it. And how delicious it is and how much I adore it! It makes me feel good to give the people what they want!

This is some perfect winter comfort food, that is for sure. This recipe was inspired by paleomg’s ever so famous Spaghetti Pizza Pie. I made that and LOVED it and immediately started thinking, “hmmm, what else can I casserole-ize in this way?!”

Casseroles. I love casseroles. But is it just me, or is making a paleo casserole HARD? I rarely ever see them! ever! I think it’s because most casseroles involve cheese, pasta, rice, and cream of something soup. Or at least 2 of the 4 at a minimum. Juli’s pie was one of the first that really sparked something in me. Now I feel like making so many more casserole-esque dishes. Who’s with me? There’s just nothing like a good old casserole sometimes, am I right?

Pesto Chicken Paleo Spaghetti (2)

This one comes together with juicy chicken thighs, paleo pesto, and a lovely creaminess from coconut milk and eggs. The ‘pasta’ is the one and only spaghetti squash, aka my favorite squash ever. I made it all in 1 cast iron skillet so it’s ALSO a 1 pot meal. Hell to the yes.

**I bought my pesto from a local company by the way, and it’s just made of olive oil, basil, and a few spices. No dairy at all. I don’t even think there were pine nuts. And yet it is still sooo good! I think this recipe would be very similar.

Pesto Chicken Spaghetti (squash) bake (1 pan!)
Recipe Type: Paleo
Author: Sam
Prep time:
Cook time:
Total time:
Serves: 6
  • 1 lb chicken thighs or other chicken, chopped into 1/2” pieces
  • 1 onion, chopped
  • 4-5 mushrooms, chopped
  • 1 spaghetti squash, pre baked (halve and bake at 400 for 1 hr)
  • 3/4 c paleo pesto (see ** above)
  • 1/2 c coconut milk (canned)
  • 3 eggs, whisked
  • sprinkle of salt
  • 1 tbsp dried or fresh chopped basil
  1. First, pre-bake the spaghetti squash as mentioned above. Preheat the oven to 400. Then, over medium heat in a large cast-iron skillet, start cooking the chicken pieces. Cook, stirring often, until the pieces are browned and mostly cooked through.
  2. Add in the onion and mushrooms, and continue cooking until the onions are translucent and the mushrooms have shrunk a bit. The chicken should be fully cooked now.
  3. Turn of the element and stir in the pesto and coconut milk until combined and evenly covering everything. Add the spaghetti squash now, and then stir in the whipped eggs and salt, and mix thoroughly. Sprinkle with the basil, and place in preheated oven.
  4. Bake for about 1 hour, until the whole thing has set and the middle is firm when you poke it. Slice and serve with a nice salad on the side.

Pesto Chicken Paleo Spaghetti (6)

It’s not the most simple recipe but it’ isn’t too bad either. As long as you have pre-made pesto it’s actually quite simple. Check out the fridge section next time you‘re at the health food store, and you may be surprised with what you find! The effort is worth it for this flavorful ‘pasta’ bake.

I hope you love it as much as I do!Pesto Chicken Paleo Spaghetti (7)


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  1. Hey Sam,

    This looks great! Where did you buy your pesto and what brand name?

  2. I made this tonight and it was delicious! The recipe doesn’t say when to add the spaghetti squash so I just mixed it in just before the pesto and coconut milk. Also, I only had about half the pesto, but I can’t say it needed anymore. And I only baked it 1/2 an hour and it seemed cooked correctly. This was delicious thanks so much for sharing!

  3. Pinned! Looks delicious :)

  4. This looks AMAZING! I shared it on my facebook page, and will be making this within the next week. Can’t wait! I always freeze tons of pesto from basil in my garden!

  5. This looks really delicious! I keep saying I need to try spaghetti squash but never get around to it. Your recipe is getting me excited about it again :)

    P.S. If link parties are your thing, we’d love to have you over at Saturday Night Fever, which is going on now!

  6. Hi! I was wondering if you have ever tried making this without eggs and what that does to the texture.


  7. Elle Tea says:

    Have to say this was DELICOUS. I don’t eat paleo but came across this on Pinterest and it sounded amazing and lived up to the expectation! Thanks for sharing!!

  8. This was soooo amazing! We loved it. So did all 3 of our grandkids ( 3, 9, & 11). No left overs for us :( Thank you so much.

  9. Mary Shallies says:

    This will be my first time cooking spaghetti squash. Once it is baked, do I chop it, dice it, mash it – before putting into the casserole? Thanks so much. This sounds like a delicious meal!

    • oooh, exciting! After it is baked you will be able to use a fork to take the ‘meat’ out of the shell. No need to chop or dice or anything…it comes pre ‘spaghettified’!!! you will love it.

  10. Is it possible to make this recipe without the cast iron skillet??


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