BBQ Chicken Spaghetti Squash
- Ready in: Prep: 10 M, Cook: 50 M, Total: 1 H
- Serves: 4
- Complexity: easy
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!
Step by Step Directions
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 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 Instant Pot 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 mitt 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! Enjoy!
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 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!