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!