Grab that lone spaghetti squash sitting on your counter and break out the barbecue sauce! These BBQ Chicken Spaghetti Squash make low-carb eating fun and delicious!
Man this one was satisfying!
The idea first popped into my head a few months ago and I haven’t been able to shake my desire to try a barbecue spiked spaghetti squash ever since.
I’m super happy to report that I finally made my recipe daydream a reality and it was AWESOME!
I had mine straight out of the squash boat (as per usual!) and I served Paul’s baked casserole style with extra cheese and veggies and a dollop of sour cream on top of the BBQ drizzle. I may or may not have stolen some of his as well. Thumbs up all around, yo!
The smoky sweet sauce was delightful with the spaghetti squash and I’m already dreaming up what other veggies I can stuff into the mix next round. Mushrooms? Pineapple? Sweet Potato? Cauliflower? Tomatoes? Jalapeños?!
Let me at it!
Whether you rescue leftover or rotisserie chicken for this recipe, or cook it up with these sassy stuffed squash in mind, your plate is sure to be rocked!
As written, this recipe makes enough for two large meals (1 squash boat each) or 4 tasty sides. Round out your plate with a healthy salad, fresh veggies and dip, or homemade coleslaw. Sweet potato fries would also be an awesome addition!
Ready for the recipe?
BBQ Chicken Spaghetti Squash
10 minPrep Time
50 minCook Time
1 hrTotal Time
- 1 medium spaghetti squash
- 1/4-1/2 green bell pepper, chopped
- 1/4 red or white onion, sliced or chopped
- 12 oz chicken breast (2 cups chicken cooked + chopped)
- 1/3 cup favorite bbq sauce
- 2 oz grated cheese, extra to taste
- jalapeño slices (totally optional)
- fresh parsley or cilantro
- extra BBQ sauce for drizzling
- ranch dressing for drizzling
- any extra veggies your heart desires
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 4-5 minutes to soften it up just a tad. The knife slides through way easier this way!
- Next grab a lipped baking sheet or a rimmed baking dish.
- Rub the cut side of the squash with a teeny bit of olive oil.
- Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
- The squash can be roasted and stored in the fridge for a few days if you'd like to meal prep and plan ahead for a speedier dinner.
- While the squash roasts, start on the chicken and veggies.
- For the chicken, you can cook it any which way you prefer. I added 12 oz of boneless, skinless chicken to my pressure cooker with 1 cup of water and set it to 5 minutes on HIGH with a natural pressure release. If using leftover or rotisserie chicken, you'll want to measure out 2 cups, chopped.
- Add 1/3 cup of your favorite barbecue sauce to the chicken and mix well.
- Next heat a skillet to medium-high heat with a drizzle of oil and sauté your onion and peppers to soften until tender. Add to BBQ chicken.
- Once squash is roasted, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
- Remove about 1/2-3/4 the spaghetti squash strands and toss together with your chicken and veggie mixture and a little bit of your cheese.
- Stuff back into your squash boat (load 'em up!) and top with the remaining cheese.
- Bake at 350 degrees F for approx. 10-15 minutes until golden and bubbly.
- Top with an extra drizzle of barbecue sauce, ranch dressing (if desired!) and any extra toppings your heart desires.
- To round out your meal, serve with a leafy green salad or fresh veggies + dip. Fresh coleslaw would also be an amazing addition!
Though this dish has a few components that are all cooked differently, don't fret! You can cook the chicken while the squash roasts and sauté the veggies while the chicken cooks and, before you know it, everything will be done, the kitchen will be clean and you'll have food in your face. Love it!
I poached my chicken in my Instant Pot (I love how tender and juicy it gets!) but you can literally use any method of cooking chicken that your heart desires, seriously! Bake it, grill it, slap it in a slow cooker, snag leftover chicken from last night's roast or even pick up a rotisserie at the store... anything goes!
If making this tasty stuffed squash casserole-style, you'll have the space for as many extra toppings and mix ins as you'd like! I added extra veggies and some extra cheese on top with a dollop of sour cream. Delicious!
We LOVED this BBQ Chicken Spaghetti Squash and hope you do too!
Spaghetti Squash Tips and Tricks
- Spaghetti squash are typically harvested in early Fall, and often available in Fall, Winter, AND Spring because they store so well! Score!
- Store your spaghetti squash in a cool, dry place (the pantry works great!) and they can stay fresh up to 3 months!
- Storing raw squash in the fridge can make it spoil more quickly – no thanks!
- Cooked spaghetti squash can be stored in the fridge for 2 days; great news for leftover lovers!
- For stuffed squash boats, roasting is king! Serving it up casserole style? You can cook your squash in your slow cooker or even in an electric pressure cooker (I love my Instant Pot!)
- 4-5 minutes in the microwave can make your spaghetti squash MUCH easier to cut in half.
- When scooping out the seeds from the middle, save them! They taste amazing salted and roasted just like pumpkin seeds!
- Accidentally under-roasted? Fret not! You can return the squash to the oven and roast a little longer if you find yourself with a ginormous gourd that needs extra oven time.
- Looking for more spaghetti squash recipes? Check out 7 Ways to Stuff a Spaghetti Squash
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