Spaghetti squash and barbecue chicken come together to form the ultimate low-carb, gluten-free spaghetti squash recipe, perfect for summer!
Hey, y'all! If you're a regular on the blog, you know I love me some spaghetti squash. If you're not a regular...welcome! We're so glad to have you and we hope that you'll pop in again soon. Each week during the month of April I shared with you a yummy spaghetti squash recipe. We're talking delicious dishes like Veggie-Packed Southwestern Spaghetti Squash, Chicken Parmesan Stuffed Spaghetti Squash and a delicious Cheesy Garlic Spaghetti Squash that tastes like the ultimate low-carb mac n cheese.
Today I have a brand spankin' new spaghetti squash recipe that is perfect for summer-time. When I think of summer I think delicious, sweet, juicy, barbecue chicken. Now, I love me some barbecue chicken but to me, it tastes so much better when it's loaded up with cheese, cilantro and of course, more cheese. I set out to combine this flavor combination with my beloved spaghetti squash and ladies and gents, I came up with a winner!
What is spaghetti squash?
Spaghetti squash is a delicious squash that when cooked, the insides create ribbons or strands that resemble spaghetti. It can be cooked in a variety of ways including baking, boiling, steaming, and even microwaving. It is often used as a substitute for pasta.
Is spaghetti squash keto friendly?
Spaghetti squash is very low carb, but like many foods, it is not totally carb-free. 1/2 cup of spaghetti squash contains roughly 20 calories and 5 g of carbs. So while it fits in the keto diet, you still need to watch your portion size!
If you've never worked with spaghetti squash, it could be a little intimidating. Don't let this veg freak you out. It's actually pretty simple to use. Simply cut the squash lengthwise and remove the seeds. Lather it up with some olive oil and a few dashes of salt and pepper and pop it in the oven to roast for about 40 minutes at 400 degrees.
While that's cooking, you can get going with the chicken. If you want to simplify this recipe, you can easily use a rotisserie chicken (my favorite dinner hack!). Or you could do it the old-fashioned way and cook your chicken however you like. You could grill it, poach it, whatevs.
After the squash is finished roasting, allow it to cool. Meanwhile, sautee up your some of your favorite veggies. I used some red onion, and green pepper. Toss in your cooked chopped chicken and coat it with barbecue sauce. Give it a little stir and set it aside.
Once your spaghetti squash is cool enough to handle, use a fork to "noodle" it. Man I love those little strands of spaghetti squash! Add your spaghetti to the veggie mix and toss in a little cheese. Give it a little stir and place it back into the spaghetti squash cavity. Bake the spaghetti squash at 350 for about 10 minutes or until it is bubbling.
Believe it or not, you'll get about 4 large servings out of 1 spaghetti squash. It tastes great for lunch the next morning and all of your co-workers will be totally jealous!
Now you're going to look at these instructions and be like "Hell nah, that's too time-consuming and complicated." The recipe may seem difficult, or simply like a lot, but it really isn't tricky at all.
Ingredients:
1 medium spaghetti squash 1/4 green bell pepper, chopped 1/4 red onion, chopped 2 cups of cooked chicken, chopped or shredded 1/3 cup bbq sauce 2 oz cheddar cheese, grated + 1 cup for topping
Option Toppings:
Pineapple tidbits Sliced Jalapeno Cilantro Green Onion Extra BBQ, cheese or ranch dressing
Instructions:
1. Pre-heat oven to 400 degrees.
2. Slice your spaghetti squash in half, lengthwise. Remove the seeds. Rub a little olive oil on the inside of the cavity and season with salt and pepper. Place cut side down on a baking sheet. Roast for 40 minutes or until fork tender. The larger the squash, the longer you'll need to cook it.
3. Prepare your chicken using your preferred method- poaching, grilling, baking or using a rotisserie chicken or canned chicken. Set aside.
4. After 40 or so minutes, remove the spaghetti squash from the oven. Place it on a cutting board to cool. Turn the oven temperature down to 350.
5. While the squash is cooling and your chicken is cooking, chop 1/4 a green pepper, 1/4 a red onion and any additional toppings. Drizzle a bit of olive oil into a pan and place the pan over medium-high heat. Sautee veggies until soft and tender. Set aside.
6. Once the squash is cool enough to handle, use a fork to separate the strands to create your spaghetti. Remove a majority of the strands, keeping the cavity in tact.
7. Place the spaghetti squash strands into your veggie mixture. Chop chicken and add to the mixture. Add barbeque sauce and about 2 oz of cheddar cheese. Stir until well combined. Top with cheese.
8. Stuff your squash boats with your barbecue chicken and veggie mix. Bake for 10 to 15 minutes at 350 degrees.
9. Remove the squash from the oven. Top with additional barbecue sauce, cilantro, green onions, raw red onion, jalapenos, ranch dressing or any additional toppings.
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Updated: 3/24/2019