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.

Prep: 20 minsCook: 40 minsTotal: 1 hour
Servings: 4 1x


  • 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


  1. Preheat oven to 400F.
  2. Cut the ends off the spaghetti squash and cut it in half lengthwise.
  3. Scoop out the seeds.
  4. Brush the inside of the squash with olive oil and sprinkle with salt and pepper.
  5. Place it on a lined baking sheet flat-side down.
  6. Roast it in the oven for 30 minutes.
  7. After the 30 minutes, flip the squash over so the flat side is facing up.
  8. Place the chicken breast on the pan, drizzle with olive oil, salt, and pepper.
  9. Pop it back in the oven for another 15 minutes, until the chicken is cooked through.
  10. Place your red pepper and onion in a pan with a tablespoon of olive oil. Sauté until browned.
  11. 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.
  12. Toss the chicken with your favorite bbq sauce and set aside.
  13. Keep the squash on the pan and use a fork to pull the spaghetti strands away from the squash wall.
  14. Place some peppers and onion in the center of the squash.
  15. Add the chicken, corn, and shredded cheese.
  16. Broil the squash for about 2 minutes so the cheese melts.
  17. Squeeze lime juice on top, sprinkle with chopped cilantro, and some avocado.


Serving: Calories 380; Fat 26.2g (Sat 5.4g); Protein 10.2g; Carb 30.6g (net carb 27.7g); Fiber 2.9g; Sodium 443mg

© The Toasted Pine Nut