Chicken Pesto Spaghetti Squash With Steamed Broccoli

1 h 5 min | intermediate | gluten-free, Mediterranean diet

White plate with chicken pesto spaghetti squash—yellow squash strands and sliced chicken coated in green pesto—topped with chopped herbs, served beside bright green steamed broccoli florets on a rustic white wood surface with a fork and gray napkin.

Recipe by Eunice Published Dec 3, 2025

Prep Time	Cook Time	Total Time
25 min	40 min	1 h 5 min

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Introduction

This chicken pesto spaghetti squash with steamed broccoli is a light, cozy dinner that still feels super satisfying.

Roasted spaghetti squash stands in for pasta, soaking up a bright, clean basil pesto and juicy, seasoned chicken.

With simple ingredients and built-in veggies, it’s perfect for weeknight meals, meal prep, or a feel-good dinner party main.

White plate with a mound of spaghetti squash strands tossed in green pesto and topped with sliced chicken breast; bright steamed broccoli florets sit alongside on a rustic white wood table with a fork and gray napkin in the background.

How to Make Chicken Pesto Spaghetti Squash With Steamed Broccoli

Prep mode (keeps screen active)

Preheat oven and prep spaghetti squash

Preheat your oven to 400°F and line a rimmed sheet pan with parchment paper.
Slice the spaghetti squash in half lengthwise, then scoop out and discard the seeds.
Rub the cut sides with 1 teaspoon olive oil, then sprinkle with ½ teaspoon sea salt and ¼ teaspoon black pepper.
Roast the spaghetti squash

Place the squash halves cut side down on the prepared sheet pan.
Roast for 35 to 40 minutes, until the shells give slightly when pressed and strands pull away easily with a fork.
Set aside to cool just enough to handle while you finish the chicken and broccoli.

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Season the chicken

While the squash roasts, pat the chicken strips dry with paper towels.
Place the chicken in a bowl and drizzle with 1 tablespoon olive oil.
Sprinkle on ½ teaspoon sea salt and ½ teaspoon black pepper, then toss to coat.
Add ½ teaspoon garlic powder and ½ teaspoon onion powder, then toss again until evenly seasoned.
Cook the chicken

Heat a large skillet over medium-high heat.
Add the seasoned chicken strips in a single layer, working in batches if needed.
Cook for 3 to 4 minutes per side, until golden and cooked through with no pink in the centers.
Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
Make the clean pesto sauce

In a food processor or high-speed blender, combine the basil leaves, grated Parmesan, pine nuts, and garlic cloves.
Pulse until the mixture is finely chopped and looks like a rough paste.
With the motor running, stream in 2 tablespoons olive oil and 2 tablespoons water.
Blend until smooth, then season with ½ teaspoon sea salt, ¼ teaspoon black pepper, and the juice of ½ lemon.
Taste and adjust the salt, pepper, or lemon juice if you like a brighter flavor.

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Steam the broccoli

Add 1 inch of water to a medium saucepan and fit with a steamer basket.
Bring the water to a simmer over medium heat.
Add the broccoli florets and a pinch of sea salt to the basket.
Cover and steam for 4 to 5 minutes, until the broccoli is bright green and crisp-tender.
Remove from the heat and set aside with the lid ajar so the broccoli does not overcook.
Shred the spaghetti squash

When the squash is cool enough to handle, flip the halves cut side up.
Use a fork to scrape the flesh into long strands, creating spaghetti-like noodles.
Transfer the strands to a large bowl, leaving any excess liquid on the sheet pan.
Assemble and serve

Add the warm chicken and pesto sauce to the bowl with the spaghetti squash strands.
Toss gently until the squash and chicken are evenly coated in the pesto.
Divide the pesto chicken squash among plates or bowls.
Serve each portion with a side of steamed broccoli, or pile the broccoli right on top.

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Substitutions

Pine nuts -> Walnuts: Use chopped walnuts in place of pine nuts for a more budget-friendly pesto with a slightly earthier, toasty flavor. The texture stays creamy and the sauce will still cling nicely to the squash strands.
Parmesan -> Nutritional yeast (dairy-free option): Swap the Parmesan for nutritional yeast to keep the pesto dairy-free while still adding a savory, cheesy vibe. The pesto will be a bit lighter in body, so use a touch less water if it seems thin.
Spaghetti squash -> Zucchini noodles: Use spiralized zucchini noodles instead of roasted spaghetti squash for a faster, extra-juicy version of this meal. Sauté the zucchini briefly so it stays slightly crisp, which keeps the pesto from feeling watery.

Tips

Cutting spaghetti squash safely: Microwave the whole squash for 3 to 4 minutes to soften the skin before cutting. This makes it easier to slice lengthwise without the knife slipping.
Avoid watery squash strands: Roast the squash cut side down so excess moisture can steam off onto the pan. Let the roasted halves rest for a few minutes before shredding so the strands stay firmer.
Juicy, not dry, chicken: Do not crowd the skillet when searing the chicken strips, or they will steam instead of brown. If needed, cook in two batches and add a splash of water between batches to loosen flavorful browned bits.
Use pesto like a sauce, not a garnish: Thin the pesto with a spoonful of warm water if it looks too thick to coat the squash. Toss the squash while it is still warm, which helps the strands soak in the basil flavor.
Meal prep and reheating: Store the pesto chicken squash and broccoli in separate containers so the textures stay distinct. Reheat the squash and chicken gently on the stovetop with a splash of water, then finish with fresh pesto on top.

Nutrition Facts ^*

Energy	391	kcal
Protein	29	g
Total Fat	18	g
Carbohydrates	33	g
Dietary Fiber	7	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I know when the spaghetti squash is fully cooked?: The shells should give when you press them with an oven mitt, but not feel collapsed. When you scrape with a fork, the strands should pull away easily and feel tender but slightly crisp, not mushy.
Can I use store-bought pesto instead of making my own?: Yes, you can use a good quality refrigerated pesto to save time. Warm it gently with a splash of water before tossing so it coats the squash and chicken smoothly.
What if my pesto tastes too bitter?: Bitterness usually comes from basil stems or overprocessed garlic. Stir in a little more Parmesan and a squeeze of lemon, then blend briefly. This softens any harsh notes without losing fresh flavor.
How can I keep the broccoli bright green?: Do not oversteam the florets and avoid letting them sit covered too long. As soon as they turn bright green and crisp-tender, take them off the heat. Crack the lid so steam can escape and stop the cooking.
Can I make this recipe ahead for lunches?: Yes, this recipe works well for meal prep. Store cooked squash, chicken, broccoli, and pesto separately for up to 3 days. Combine and warm portions as needed so the vegetables keep their texture.