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
- 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. Load into upper zone of Suvie.
Season chicken thighs with salt and pepper then drizzle with 1 tbsp olive oil. Arrange in another Suvie pan.
Fill reservoir, enter cook settings and cook now or schedule.
My Cook > Slow Cook & Starch
High, 2 hours
Starch: 0 minutes
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.
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