For a richer flavor, try using homemade pesto. If you don't have sun-dried tomatoes, you can substitute with a handful of cherry tomatoes, halved. To save time, you can microwave the spaghetti squash. Cut in half, remove seeds, and microwave cut-side up with a little water in a microwave-safe dish for about 10-15 minutes, or until tender. Consider adding other vegetables such as zucchini, mushrooms, or spinach. A sprinkle of grated Parmesan cheese adds a lovely finishing touch (though this will make the recipe not strictly paleo).
Italian Chicken Pesto with Spaghetti Squash
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PREP TIME30 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 30 mins
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SERVING6 People
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VIEWS17
A vibrant and flavorful dish featuring tender strands of spaghetti squash tossed with savory Italian chicken sausage, fresh vegetables, and a fragrant pesto sauce. This healthy and satisfying meal is a delightful twist on classic Italian flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol37 mg
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Fiber8 g
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Protein22 g
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Saturated Fat8 g
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Sodium1825 mg
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Sugar20 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350°F (175°C). (5 minutes)
02
StepSprinkle the cut sides of the spaghetti squash with Italian seasoning. Place the squash halves upside down on a rimmed baking sheet and add about 1 inch of water to the pan. (2 minutes)
03
StepBake in the preheated oven until the squash is tender and the flesh easily pulls away into strands when scraped with a fork, about 35-40 minutes. Remove from the oven and let cool slightly for about 10 minutes. (50 minutes)
04
StepWhile the squash is baking, heat a large skillet or wok over medium heat. Add the Italian chicken sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes. Drain any excess grease. (10 minutes)
05
StepAdd the broccoli florets and diced bell pepper to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes. (7 minutes)
06
StepOnce the squash is cool enough to handle, use a fork to scrape the flesh into strands. Add the spaghetti squash strands to the skillet with the sausage and vegetables. (3 minutes)
07
StepSprinkle the basil, rosemary, and Italian seasoning over the mixture. Drizzle with olive oil. Stir in the pesto, starting with about 2 tablespoons and adding more to taste. Gently fold in the sun-dried tomatoes. (5 minutes)
08
StepLet the mixture simmer over low heat for 2-5 minutes, allowing the flavors to meld together. Serve immediately. (5 minutes)
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Ellen Carroll
Jun 20, 2025This recipe is fantastic! I love how easy it is to make, and it's a great way to get my veggies in.
Stephen Langosh
May 22, 2025I've made this recipe several times and it's always a hit. I sometimes add a can of cannellini beans for extra protein and fiber.
Gilbert Jaskolski
May 16, 2025The flavors are incredible. I added some red pepper flakes for a little extra kick.
Claud Hand
May 6, 2025My family loved this! Even my picky eaters enjoyed the spaghetti squash. Will definitely make again.