If you’re craving something hearty with a twist, these BBQ chicken spaghetti squash bowls bring smoky, savory flavors to a cozy fall meal. With tender strands of spaghetti squash mixed with juicy barbecue chicken, it’s a unique and flavorful dish that’s easy to prepare. Perfect for busy nights, this recipe delivers big BBQ taste with minimal fuss.
Prep Time: 30 minutes Cook Time: 45 Minutes Serves: 4
1 Spaghetti Squash
2 tbsp Olive Oil
½ tsp Salt
½ tsp Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
2 tsp Italian Seasoning
3 Large Chicken Breasts
1 cup BBQ Sauce
½ Red Onion, thinly sliced
1 cup shredded Colby Jack Cheese
Preheat your oven to 400°F (200°C).
Carefully slice the spaghetti squash in half lengthwise, scoop out the seeds, and season the flesh with olive oil, salt, pepper, garlic powder, onion powder, and Italian seasoning.
Place the squash halves cut-side up on a baking sheet and roast for 35-40 minutes, or until the squash is tender and easily pulls into strands with a fork.
Marinate the chicken breast in barbecue sauce for 20 minutes.
Heat a pan over medium heat and cook the marinated chicken for 4-5 minutes on each side, or until it reaches an internal temperature of 165°F (74°C). Let the chicken rest, then slice it into strips.
Once the spaghetti squash is done, use a fork to shred it into strands. Top the shredded squash with the barbecue chicken, sliced red onion, and Colby Jack cheese.
Place under the broiler on high for 3-4 minutes, or until the cheese is melted and bubbly.
Drizzle with additional barbecue sauce and sprinkle with extra red onion if desired. Enjoy!
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