Ingredients

The following ingredients have 3 Servings
  • 1 medium spaghetti squash
  • 1/4-1/2 green bell pepper ((diced))
  • 1/4 red or white onion ((sliced or chopped))
  • 12 oz chicken breast ((2 cups chicken cooked + chopped))
  • 1/3 cup favorite bbq sauce
  • 2 oz grated cheese (plus extra to taste)
  • jalapeño slices
  • fresh parsley or cilantro
  • extra BBQ sauce for drizzling
  • ranch dressing for drizzling
  • any extra veggies your heart desires

Instruction

  • 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!