These BBQ Chicken Pizza Spaghetti Squash boats have all the delicious flavors of a BBQ Chicken Pizza - sweet and savory BBQ chicken, red onions and two kinds of cheese, stuffed in a spaghetti squash boat!

BBQ Chicken Pizza Spaghetti Squash Boats

These BBQ Chicken Pizza Spaghetti Squash boats have all the delicious flavors of a BBQ Chicken Pizza - sweet and savory BBQ chicken, red onions and two kinds of cheese, stuffed in a spaghetti squash boat!
5 from 1 vote
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Course: Dinners
Cuisine: Italian
Keyword: Weekend Meals
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Servings: 4 Servings
Calories: 683kcal

Ingredients

For The Spaghetti Squash Boats:

  • 1 spaghetti squash
  • 1 tablespoon olive oil
  • 1/2 red onion diced, plus a few rings saved for topping
  • 3 garlic cloves minced or pressed
  • 1/2 cup BBQ Sauce
  • 2 ounces shredded smoked gouda
  • 4 ounces shredded whole milk mozzarella
  • 1 cup shredded BBQ Chicken see below
  • 2 tablespoons cilantro coarsely chopped
  • red pepper flakes
  • salt
  • pepper

For The Shredded BBQ Chicken

  • 1 pound 2 pounds if you want leftovers boneless skinless chicken thighs*
  • 1 cup BBQ sauce

Instructions

To Make The Chicken:

    Crockpot method:

    • Season chicken with salt and pepper, place in crockpot with BBQ sauce and cook on low for 4 hours. After 4 hours, remove chicken and shred with two forks. Place back in crock pot and toss in the sauce, cook for 30 more minutes. Taste and adjust seasoning if needed.

    Oven Method:

    • Heat Oven to 425°F. Season chicken thighs with salt and pepper, then cover in BBQ sauce. Bake for 20-25 minutes, or until cooked through. Shred or dice and toss in sauce. (you may have leftover chicken. Feel free to use more chicken than the recipe calls for if desired)

    For the Spaghetti Squash Boats:

    • Cut ends off of spaghetti squash and slice in half. Scoop out seeds. Place spaghetti squash in a microwave safe dish, cut side up. Microwave for 12-15 minutes, or until flesh easily shreds with a fork. Use a fork to shred the spaghetti squash into "noodles", keep shells of squash for stuffing.
    • Preheat oven to 350°F.
    • Heat olive oil in a large skillet over medium heat. Add a pinch of red pepper flakes and garlic, sauté until fragrant, about 30 seconds. Add the onion and season with salt and pepper. Cook for about 5 minutes, until onion is starting to soften. Add the spaghetti squash, chicken and 1/2 cup of BBQ sauce, mix until well combined. Taste and add more salt and pepper if needed.
    • Place the empty spaghetti squash shells in a large baking dish and evenly divide the BBQ spaghetti squash mixture between them. Top evenly with mozzarella and gouda cheese, drop a few small dollops of BBQ sauce in a few spots, then arrange remaining onion rings on top.
    • Bake for 10 minutes, until cheese is melted and bubbly. If you would like the cheese to get a little browned, place under the broiler for 1-2 minutes.
    • Garnish with chopped cilantro and red pepper flakes. 1 spaghetti squash boat is two servings.

    Notes

    *When I made the crockpot chicken I actually made 2 pounds because I wanted to use the chicken in other meals, so that way I had leftovers.
    **Cook time varies depending on how you prepare your chicken. Chicken can be made ahead of time to make this a quick meal.

    Nutrition

    Calories: 683kcal | Carbohydrates: 64g | Protein: 31g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 150mg | Sodium: 1525mg | Potassium: 810mg | Fiber: 5g | Sugar: 44g | Vitamin A: 18.1% | Vitamin C: 9% | Calcium: 35% | Iron: 12.9%
    Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
    Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!