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BBQ Chicken Pizza Spaghetti Squash Boats

Tasty BBQ chicken and cheese stuffed into baked spaghetti squash halves for a low-carb, crowd-pleasing meal.
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Servings: 4 servings

Ingredients

  • 1 spaghetti squash
  • 1 tablespoon olive oil
  • 1/2 cup red onion, diced plus a few rings reserved for topping
  • 3 cloves garlic minced or pressed
  • 1/2 cup BBQ sauce
  • 2 ounces smoked gouda, shredded
  • 4 ounces whole milk mozzarella, shredded
  • 1 cup shredded BBQ chicken see chicken preparation below
  • 2 tablespoons cilantro coarsely chopped
  • red pepper flakes to taste
  • salt to taste
  • pepper to taste
  • 1 pound boneless skinless chicken thighs use 2 pounds if you want leftovers
  • 1 cup BBQ sauce (for chicken)

Instructions

  • Make the chicken: Season chicken thighs with salt and pepper and coat with 1 cup BBQ sauce; either cook in a slow cooker on low for 4 hours then shred and return to sauce and cook 30 more minutes, or bake at 400°F for 20–25 minutes until cooked through, then shred and toss with sauce.
  • Prepare the squash: Cut ends off the spaghetti squash and slice in half lengthwise; scoop out and discard the seeds.
  • Cook the squash flesh: Place squash halves cut-side up in a microwave-safe dish and microwave 12–15 minutes until the flesh shreds easily with a fork; alternatively roast in a 425°F oven until tender.
  • Shred the squash flesh with a fork into noodle-like strands, leaving the shells intact to use as boats.
  • Preheat the oven to 350°F and heat 1 tablespoon olive oil in a large skillet over medium heat.
  • Sauté garlic and red pepper flakes for about 30 seconds until fragrant, then add the diced red onion, season with salt and pepper, and cook about 5 minutes until softened.
  • Add the shredded spaghetti squash, 1 cup shredded BBQ chicken (or desired amount), and 1/2 cup BBQ sauce to the skillet; stir to combine and adjust salt and pepper to taste.
  • Place the empty squash shells in a large baking dish and evenly divide the squash and chicken mixture between them.
  • Top each stuffed squash with shredded mozzarella and smoked gouda, add a few small dollops of extra BBQ sauce if desired, and arrange reserved onion rings on top.
  • Bake at 350°F for about 10 minutes until the cheese is melted and bubbly, then broil 1–2 minutes if you want the cheese browned.
  • Garnish with chopped cilantro and a sprinkle of red pepper flakes before serving.

Equipment

  • baking sheet or large baking dish
  • microwave-safe dish (or oven-safe alternative)
  • Large Skillet
  • slow cooker (optional if making crockpot chicken)
  • mixing bowl or spoon for tossing
  • forks for shredding chicken
  • Knife and cutting board

Notes

  • You can make extra chicken (2 pounds) for leftovers.
  • Cook time varies by chicken method used.
  • Microwaving the squash is a quicker alternative to roasting.
  • Reserve a few onion rings for topping.
  • Adjust red pepper flakes to your heat preference.