I’m a bbq lover. There’s something about that sweet and spicy bbq flavor that I just can’t get enough of! It’s comforting and delicious and OH so indulgent. I thought it would be fun to take the bbq flavor and lighten it up a bit with an extra serving of veggies.
Lately, the easiest way for me to get my bbq fix is with shredded chicken. OHH BABYYY this is so tasty. I wanted to find fun new ways to eat my favorite shredded bbq chicken and get ooonnne more spaghetti squash recipe out before squash season comes again next year.
This is actually a super simple recipe. Once you get the squash going it really comes together in a few steps. I’ve made this before during the day and just reheated it when it was time for dinner. Whether you make it ahead and reheat it, or eat it right from the oven, it’s absolutely delish!
So let’s make some BBQ Chicken Spaghetti Squash Boats!!
Cut the ends off the spaghetti squash and cut it in half lengthwise. Scoop out the seeds. Brush the inside of the squash with olive oil and sprinkle with salt and pepper. Place it on a lined baking sheet flat-side down.
Roast it in the oven for 30 minutes. After the 30 minutes, flip the squash over so the flat side is facing up. Place the chicken breast on the pan, drizzle it with olive oil, salt, and pepper. Roast it in the oven for another 15 minutes, until the chicken is cooked through.
Place your red pepper and onion in a pan with a tablespoon of olive oil. Sauté until browned.
When the squash and chicken are done in the oven, transfer the chicken to a bowl and use two forks to pull it apart and shred it. Toss the chicken with your favorite bbq sauce and set aside.
Keep the squash on the pan and use a fork to pull the spaghetti strands away from the squash wall.
Place some peppers and onion in the center of the squash. Add the chicken, corn, and shredded cheese.
Broil the squash for about 2 minutes so the cheese melts.
Squeeze lime juice on top, sprinkle with chopped cilantro, and some avocado.
Recipe
BBQ Chicken Spaghetti Squash Boats
Love this bbq chicken spaghetti squash for an easy, low carb and gluten free meal! This is the only way I’m eating spaghetti squash from here on out.
Ingredients
- 1 spaghetti squash
- 2 tablespoons olive oil
- salt and pepper
- 1 lb. chicken breast
- 1 tablespoon olive oil
- salt and pepper
- 1 red bell pepper, chopped
- 1/2 sweet onion, chopped
- 1/2 cup bbq sauce
- 1/4 cup corn
- 1/4 cup shredded cheddar cheese
- 1 lime
- i handful cilantro, chopped
- 1 avocado, sliced or smashed with a fork
Instructions
- Preheat oven to 400F.
- Cut the ends off the spaghetti squash and cut it in half lengthwise.
- Scoop out the seeds.
- Brush the inside of the squash with olive oil and sprinkle with salt and pepper.
- Place it on a lined baking sheet flat-side down.
- Roast it in the oven for 30 minutes.
- After the 30 minutes, flip the squash over so the flat side is facing up.
- Place the chicken breast on the pan, drizzle with olive oil, salt, and pepper.
- Pop it back in the oven for another 15 minutes, until the chicken is cooked through.
- Place your red pepper and onion in a pan with a tablespoon of olive oil. Sauté until browned.
- When the squash and chicken are done in the oven, transfer the chicken to a bowl and use two forks to pull it apart and shred it.
- Toss the chicken with your favorite bbq sauce and set aside.
- Keep the squash on the pan and use a fork to pull the spaghetti strands away from the squash wall.
- Place some peppers and onion in the center of the squash.
- Add the chicken, corn, and shredded cheese.
- Broil the squash for about 2 minutes so the cheese melts.
- Squeeze lime juice on top, sprinkle with chopped cilantro, and some avocado.
Tips
Serving: Calories 380; Fat 26.2g (Sat 5.4g); Protein 10.2g; Carb 30.6g (net carb 27.7g); Fiber 2.9g; Sodium 443mg
Enjoy!! xo
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