BBQ Chicken Spaghetti Squash
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
274 kcal
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Course
Main Course
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Cuisine
American
BBQ Chicken Spaghetti Squash
Description
This recipe uses a medium spaghetti squash roasted face-down until tender, creating natural, noodle-like strands. While the squash roasts, chicken breast is cooked separately using the method of your choice and chopped. The chicken is mixed with diced green bell pepper, onions, BBQ sauce, and melted cheese to create a smoky, savory filling that complements the mild squash.
The combination of tender squash, saucy chicken, and melted cheese offers a varied texture profile with moistness from the BBQ glaze and a touch of freshness from the vegetables. The method encourages multitasking by cooking the chicken and sautéing vegetables while the squash roasts, making efficient use of time. Additional toppings like jalapeño or herbs can be added to adjust heat and brightness.
Serving this dish straight from the baking dish provides a comforting, protein-rich meal suitable for weeknight dinners. Leftovers can be refrigerated and reheated as the dish holds moisture well. It yields about four servings but can be halved for smaller portions. This recipe's adaptable ingredients allow customization with preferred BBQ sauces and vegetable choices.
Note: Cooking times may vary depending on squash size. Pre-cooking chicken in an Instant Pot or using rotisserie chicken can speed preparation. The dish is flexible with extra cheese or sour cream toppings for added creaminess.
Ingredients
- 1 spaghetti squash medium
- 1/4-1/2 green bell pepper (diced)
- ¼ onion sliced or chopped, or red onion
- 12 oz chicken breast (2 cups chicken cooked + chopped)
- ⅓ cup BBQ sauce favorite
- 2 oz cheese plus extra to taste, grated
TASTY EXTRAS:
- jalapeño slices
- parsley fresh or cilantro
- BBQ sauce extra, for drizzling
- ranch dressing for drizzling
- vegetables any extra veggies
Instructions
- 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 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 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! Enjoy!
Notes
- You can cook the chicken by your preferred method, including poaching, baking, grilling, or using pre-cooked rotisserie chicken.
- Roast the spaghetti squash until fork-tender; cooking time can vary based on size.
- Extra toppings like cheese, jalapeños, and ranch dressing can be added after assembling for enhanced flavor.
- This recipe yields four servings but can be sized down or up depending on need.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 23g | 46% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 69mg | 23% |
| Sodium | 473mg | 20% |
| Potassium | 668mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 538IU | 11% |
| Vitamin C | 13mg | 14% |
| Calcium | 170mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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