This BBQ Chicken Stuffed Spaghetti Squash is a delicious and healthy twist on traditional comfort food. With tender spaghetti squash acting as the perfect low-carb vessel, this dish combines juicy shredded chicken, smoky BBQ sauce, and a hint of cheese for a flavorful, guilt-free meal. It’s easy to customize with your favorite toppings like jalapeños, fresh herbs, or extra veggies. This recipe is not only simple to make but also packed with protein and nutrients, making it an ideal choice for a cozy dinner or meal prep option that everyone will love!
Ingredients:
- For the Stuffed Squash:
- 1 medium spaghetti squash
- ¼-½ green bell pepper, diced
- ¼ red or white onion, sliced or chopped
- 12 oz chicken breast (about 2 cups cooked and chopped)
- ⅓ cup favorite BBQ sauce
- 2 oz grated cheese (cheddar, mozzarella, or your choice), plus extra to taste
- Optional Tasty Extras:
- Jalapeño slices
- Fresh parsley or cilantro, chopped
- Extra BBQ sauce for drizzling
- Ranch dressing for drizzling
- Any additional veggies (e.g., corn, black beans, diced tomatoes)
Instructions:
- Prepare the Spaghetti Squash:
- Preheat your oven to 400°F (200°C).
- Gently slice the spaghetti squash in half from top to bottom and remove the seeds.
- Brush the interior with a small amount of olive oil and sprinkle with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 30-40 minutes, or until the squash is tender and the strands easily pull away with a fork.
- Cook the Chicken:
- While the squash is roasting, cook the chicken breast if it’s not already cooked.
- You can poach, bake, or grill the chicken. Once cooked, shred or chop it into bite-sized pieces and set aside.
- Sauté the Veggies:
- In a medium-sized frying pan, warm a bit of olive oil over medium heat.
- Add the diced green bell pepper and sliced onion.
- Sauté for about 4-5 minutes, or until the vegetables are softened. Remove from heat.
- Combine the Filling:
- In a large bowl, combine the shredded chicken, sautéed bell pepper and onion, and ⅓ cup of BBQ sauce.
- Stuff the Squash:
- Use a fork to gently scrape the roasted spaghetti squash flesh into strands, leaving it inside the shell. Divide the chicken and veggie mixture between the two squash halves, mixing it with the squash strands slightly.
- Bake Again:
- Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve:
- Remove from the oven and top with your choice of extras such as jalapeño slices, fresh herbs, extra BBQ sauce, or a drizzle of ranch dressing. Serve hot and enjoy!
Conclusion:
This BBQ Chicken Stuffed Spaghetti Squash is a delightful blend of sweet, savory, and smoky flavors wrapped in a healthy, low-carb package. It’s a versatile recipe that you can easily adapt to suit your taste by adding your favorite toppings and extra veggies. Perfect for a weeknight dinner or meal prep, this dish is sure to satisfy your comfort food cravings without the guilt. Give it a try and discover a new family favorite!
BBQ Chicken Stuffed Spaghetti Squash
A healthy and flavorful spaghetti squash dishstuffed with BBQ chicken, veggies, and cheese. Perfect for a low-carb,comforting meal.
Ingredients
- For the Stuffed Squash:
- o 1 medium spaghetti squash
- o ¼-½ green bell pepper diced
- o ¼ red or white onion sliced or chopped
- o 12 oz chicken breast about 2 cups cooked and chopped
- o ⅓ cup favorite BBQ sauce
- o 2 oz grated cheese cheddar, mozzarella, or your choice, plus extra to taste
- Optional Tasty Extras:
- o Jalapeño slices
- o Fresh parsley or cilantro chopped
- o Extra BBQ sauce for drizzling
- o Ranch dressing for drizzling
- o Any additional veggies e.g., corn, black beans, diced tomatoes
Instructions
- Prepare the Spaghetti Squash:
- o Preheat your oven to 400°F (200°C).
- o Gently slice the spaghetti squash in half from top to bottom and remove the seeds.
- o Brush the interior with a small amount of olive oil and sprinkle with salt and pepper.
- o Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- o Roast in the preheated oven for 30-40 minutes, or until the squash is tender and the strands easily pull away with a fork.
- Cook the Chicken:
- o While the squash is roasting, cook the chicken breast if it’s not already cooked.
- o You can poach, bake, or grill the chicken. Once cooked, shred or chop it into bite-sized pieces and set aside.
- Sauté the Veggies:
- o In a medium-sized frying pan, warm a bit of olive oil over medium heat.
- o Add the diced green bell pepper and sliced onion.
- o Sauté for about 4-5 minutes, or until the vegetables are softened. Remove from heat.
- Combine the Filling:
- o In a large bowl, combine the shredded chicken, sautéed bell pepper and onion, and ⅓ cup of BBQ sauce.
- Stuff the Squash:
- o Use a fork to gently scrape the roasted spaghetti squash flesh into strands, leaving it inside the shell. Divide the chicken and veggie mixture between the two squash halves, mixing it with the squash strands slightly.
- Bake Again:
- o Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve:
- o Remove from the oven and top with your choice of extras such as jalapeño slices, fresh herbs, extra BBQ sauce, or a drizzle of ranch dressing. Serve hot and enjoy!