AIP Friendly Spaghetti Squash with Herb Pesto and Chicken

Total time1 hr 10 min

Prep time20 min

Cook time50 min

AIP Friendly Spaghetti Squash with Herb Pesto and Chicken

Roasted spaghetti squash transforms into tender, fork-pulled strands that soak up every bit of a vibrant herb pesto — and the result is genuinely satisfying in a way that feels nothing like "health food." The pesto here skips the usual cheese and pine nuts entirely, using ripe avocado as its creamy base alongside packed fresh basil, parsley, lemon, and garlic, so it's rich and bright without any of the ingredients that commonly trip up an autoimmune protocol. Turmeric-seasoned chicken breasts are seared until golden and sliced over the top, adding lean protein and a warm, earthy note that ties the whole bowl together. This is the kind of meal that works beautifully for anyone navigating a strict elimination phase, because every component is built from whole, recognizable ingredients with no hidden grains, dairy, or nightshades lurking in the mix. The squash roasts while you blend the pesto and cook the chicken, so the timing flows naturally and dinner comes together without a lot of juggling. Finished with torn basil and a squeeze of fresh lemon, each plate looks as good as it tastes. It makes four servings, so it's just as practical for a weeknight family dinner as it is for meal-prepping lunches ahead.

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Ingredients

4 servings

For the squash

1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
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1 tbsp olive oil
½ tsp salt

For the chicken

1 ½ lb boneless, skinless chicken breasts (about 2 large)
1 tbsp olive oil
½ tsp salt
¼ tsp ground turmeric

For the pesto

2 cups fresh basil leaves, packed
½ cup fresh parsley leaves
½ ripe avocado, pitted and scooped
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
2 cloves garlic, minced
¼ tsp salt

For serving

2 tbsp fresh basil leaves, torn (optional)
lemon wedges (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a baking sheet, brush the cut surfaces with 1 tbsp olive oil, and sprinkle with 1/2 tsp salt.
2
Roast the squash cut-side down for 40–45 minutes, until the flesh is tender and a fork slides through the thickest part without resistance and the strands pull away easily.

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