Keto Chicken Pesto Spaghetti Squash Bowls Recipe

If you’re craving something fresh, hearty, and totally satisfying without throwing your carb count out of whack, this Keto Chicken Pesto Spaghetti Squash Bowls Recipe is an absolute game-changer. I discovered this recipe when I wanted to enjoy “pasta” night but with way fewer carbs, and it’s now a staple in my weekly rotation. You’ll love the combination of tender spaghetti squash, juicy chicken, vibrant basil pesto, and melty mozzarella—all baked right in the squash shells for a show-stopping presentation!

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Ingredients You’ll Need

All the ingredients in this Keto Chicken Pesto Spaghetti Squash Bowls Recipe complement each other beautifully—the mild sweetness of the squash, the vibrant punch of basil pesto, and that gooey mozzarella finish make every bite a delight. Plus, you don’t need anything crazy to pull this off, which makes it ideal for busy days.

• Spaghetti squash: Look for a medium-sized squash, around 2-3 pounds, so it cooks evenly and fits comfortably on your baking sheet.
• Chicken breasts: Fresh or leftover chicken works perfectly; opt for boneless for easy slicing.
• Basil pesto: Homemade pesto shines here, but store-bought is a great shortcut—and the flavor is still fantastic.
• Shredded mozzarella cheese: Whole milk mozzarella melts better and adds richness.
• Vegetable oil: Helps the squash roast to a nice tender texture without drying out.
• Salt and black pepper: Basic, but essential to bring all the flavors together.

Variations

I love how versatile this Keto Chicken Pesto Spaghetti Squash Bowls Recipe is—once you get the basics down, you can really make it your own depending on what’s in your fridge or what flavors you’re craving that day.

• Swap the chicken: I’ve replaced chicken with shrimp or even roasted mushrooms for a vegetarian twist, and it works beautifully.
• Cheese variations: Sometimes I like to mix mozzarella with Parmesan or goat cheese for different textures and sharper flavors.
• Spicy pesto: Adding a pinch of red pepper flakes to the pesto creates a lovely kick that’s unexpected but so tasty.
• Add veggies: Roasted cherry tomatoes or sautéed spinach folded in add freshness and color, perfect for extra nutrients.

How to Make Keto Chicken Pesto Spaghetti Squash Bowls Recipe

Step 1: Roast the Spaghetti Squash Just Right

Preheat your oven to 400°F. Cutting the spaghetti squash lengthwise can be a workout—don’t rush! I like to set it on a damp kitchen towel to hold it steady. Once sliced, scoop out the seeds with a spoon and then drizzle the insides with vegetable oil, seasoning generously with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper or a silicone baking mat to avoid sticking. Roast for 30-40 minutes or until you can easily pierce the flesh with a knife and it feels tender but not mushy. This slow roasting brings out a natural sweetness that really shines in the final dish.

Step 2: Prep and Cook Your Chicken

While the squash is roasting, it’s time to cook the chicken. I like to keep it simple—drizzle with oil, sprinkle with salt, pepper, and a little garlic powder, then bake in the oven alongside the squash. This means less cleanup and perfectly timed cooking. Alternatively, leftover cooked chicken works excellently here (which is a lifesaver on busy nights). Once cooked through, slice the chicken into strips or bite-sized chunks.

Step 3: Fluff, Mix, and Assemble

Once the squash halves are cool enough to handle, grab a fork and gently rake the flesh to create those beautiful “noodles” that make this dish so fun and unique. Stir half a cup of pesto into each squash bowl – this is where all the flavor magic happens. Next, nestle your cooked chicken either on top or folded into the squash-pesto mixture. Finally, shower the surface with shredded mozzarella cheese, your comfort factor here!

Step 4: Bake Until Melty and Delicious

Pop the stuffed squash bowls back in the oven for about 15 minutes to let the cheese melt to bubbly perfection. If you want that golden, slightly crisp cheese crust, broil them for a minute or two—but watch closely so nothing burns. For a finishing touch, drizzle a bit more pesto on top just before serving. This extra pop of green freshness is something I always do, and my family goes crazy for it every time!

How to Serve Keto Chicken Pesto Spaghetti Squash Bowls Recipe

Garnishes

I love topping these bowls with extra fresh basil leaves and a sprinkle of toasted pine nuts for a bit of crunch and that authentic pesto vibe. Sometimes, for a tangy punch, a light drizzle of lemon juice brightens every bite.

Side Dishes

I often pair this with a crisp green salad dressed in a simple lemon vinaigrette or roasted asparagus to keep the meal light and fresh but feeling complete. Garlic butter sautéed green beans also make a fantastic, keto-friendly side that my family adores.

Creative Ways to Present

For special occasions, I’ve served these squash bowls on a wooden platter lined with fresh herb sprigs—which makes for a rustic, elegant presentation. You can even hollow out smaller squash halves to create individual “bowls” perfect for dinner parties or meal prep grabs-and-go.

Make Ahead and Storage

Storing Leftovers

I store leftover cheese chicken pesto spaghetti squash in an airtight container in the fridge for up to 3 days. When refrigerated in the squash shells, they keep their shape and flavor nicely without drying out.

Freezing

Freezing this dish works but I recommend freezing the components separately if you can—roasted squash and cooked chicken both freeze well. Pesto and cheese are better added fresh after thawing to preserve their texture. When reheated, you’ll still get delicious results.

Reheating

I usually reheat leftovers gently in the oven at 350°F, covered loosely with foil to keep moisture in, for 15-20 minutes. Avoid microwaving too long or you might end up with soggy squash and rubbery chicken.

FAQs

Final Thoughts

I absolutely love how this Keto Chicken Pesto Spaghetti Squash Bowls Recipe brings vibrant flavors and comfort food vibes with none of the carb guilt. Every time I make it, even picky eaters in my family end up licking their plates. It strikes the perfect balance of fresh, cheesy, and savory that keeps me coming back for more. If you’re looking to impress yourself (and your loved ones) with an easy, healthy, and delicious dinner, this recipe is the one to try. Trust me, you’ll be so glad you did!

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