Keto-Friendly Pesto Chicken and Spaghetti Squash

This recipe checks a lot of boxes for us: it’s incredibly fast to whip up, uses only 5 ingredients, it’s so tasty, and works with many dietary preferences (gluten-free and keto). Spaghetti squash is a great substitute for pasta as it soaks up sauce and its long strands have a very similar texture to actual spaghetti. Make sure to look for a small spaghetti squash (2-3 lbs) that will fit in a Suvie pan when cut up. You can cook additional squash in with the chicken thighs if you have too much for one pan. If you have picky eaters in the house you can add some pasta to the starch zone and serve that separate or incorporated into the spaghetti squash.

Keto-Friendly Pesto Chicken and Spaghetti Squash

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 3-4
  • Difficulty: 3 hours and 35 minutes
  • Print


  • 1 small spaghetti squash
  • 2 tbsp olive oil
  • 1 lb chicken thighs
  • ¼ cup pesto
  • ½ cup parmesan cheese, freshly grated
  • Parsley, for garnish (optional)


Cut spaghetti squash in half lengthwise. Scoop out and discard seeds, drizzle halves with 1 tbsp olive oil and sprinkle with salt and pepper. Cut spaghetti squash into several sections so it will fit in a Suvie pan.

Season chicken thighs with salt and pepper then drizzle with 1 tbsp olive oil. Arrange in another Suvie pan.

Insert pans into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 2 hours

After the cook remove the chicken thighs and squash from Suvie.

Allow to cool slightly then use a fork to separate the strands of spaghetti squash and place in a large bowl. Use your hands or two forks to shred the chicken thighs and add to bowl. Pour pesto over the chicken and squash. Toss to combine. Sprinkle with parmesan cheese and chopped parsley then serve.  

Note: If you would like to make this recipe in Suvie 1.0, insert pans into the top zones of Suvie, fill reservoir, and set to Slow Cook on High for 2 hours.


Nutrition Facts per 1 serving (based on 4 servings per recipe): Calories 396, Total Fat 25.9g, Sodium 311.4mg, Total Carbs 16.6g, Fiber 3.7g, Protein 28.3g

CategoriesChicken Dinner
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4 years ago

Are the chicken thighs sealed in a bag during the cook?

2 years ago

So what setting is spaghetti squash on? It only says bottom pan settings

Dan Snedeker
Dan Snedeker
2 years ago
Reply to  Kate

Hi Kate, both of the zones will use the same slow cook high setting. But we ask you to enter the bottom setting first, which is why that’s what is called for in the recipe. Once you enter that setting for the bottom zone it will automatically be used for the top zone.

Hannah Bost
Hannah Bost
1 year ago

Can I prep this and then freeze and cook later? New to our Suvie. Thanks!

Caroline Pierce
Caroline Pierce
1 year ago
Reply to  Hannah Bost

Hi Hannah, the chicken can easily be frozen ahead of time and cooked later. I am not entirely sure how the spaghetti squash will do after freezing (my fear is that it will be a bit mushy). Sorry I don’t have further guidance on that one. If you try it, please let us know how it turns out here in the comments!