Spaghetti Squash with Chicken & Greek Basil Pesto

Tangy pesto complements the creamy, nutty flavour of spaghetti squash to create a satiating dish, bursting with flavour!


Serves 4

Approximate nutrition per serving: 543kcal / 39.6g fat / 7.6g saturated fat / 14.5g total carbohydrates / 4.3g fibre / 10.2g net carbohydrates / 32.2g protein.


  • 1 spaghetti squash, about 675g (gives 625g flesh)
  • 8 organic, free-range, boneless chicken thighs
  • 100g macadamia nuts
  • 50g fresh Greek basil, plus extra
  • ½ garlic clove
  • 5 tablespoons extra-virgin olive oil
  • 1 lemon,  plus extra wedges for serving (optional)
  • 3 tablespoons grass-fed butter
  • Sea salt


  1. Preheat the oven to 220ºC (fan).
  2. Chop the squash in half, lengthways, and remove the seeds (which make a tasty snack once roasted!).
  3. Place a sheet of baking parchment onto a tray and put the squash halves on top, flat-side up. Brush with melted butter and roast in the oven for about 50 minutes, or until the flesh of the squash is tender.
  4. Once the squash is in the oven, melt 1½ tablespoons of butter in a large ceramic dish. Put the chicken thighs into the dish with a handful of basil and place into the oven for about 40 minutes, or until the chicken is cooked through. Turn the thighs occasionally.
  5. Make the pesto by adding the macadamia nuts to a food processor and blending to a rough crumb. Add the 50g Greek basil, ½ garlic clove, 5 tablespoons extra-virgin olive oil, the zest of 1 lemon and the juice of half, and a pinch of sea salt. Blend again, adding more olive oil if desired. Set aside.
  6. Slice the remaining half of the lemon and add to the chicken dish for extra flavour.
  7. Once the squash and chicken are ready, remove from the oven. Tear the chicken into strips. Using a fork, scrape the flesh of the squash and place into a large bowl.
  8. Coat the chicken in pesto.
  9. Add some of remaining pesto to the squash. Gently mix the squash and pesto before adding the chicken.
  10. Serve with a squeeze of fresh lemon and extra Greek basil.


N.B. I use about ¾ of the pesto in this recipe and store the rest in the fridge for 2-3 days.



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