Name: BBQ Chicken Pizza Spaghetti Squash Boats
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1 spaghetti squash; 1 tablespoon olive oil; 1/2 red onion (diced, plus a few rings reserved for topping); 3 cloves garlic (minced or pressed); 1/2 cup BBQ sauce; 2 ounces smoked gouda (shredded); 4 ounces whole milk mozzarella (shredded); 1 cup shredded BBQ chicken (see chicken instructions); 2 tablespoons cilantro (coarsely chopped); red pepper flakes (to taste); salt (to taste); pepper (to taste); 1 pound boneless skinless chicken thighs (use 2 pounds if you want leftovers); 1 cup BBQ sauce (for cooking chicken)

Jump to Recipe Save it for Later

This cozy, weeknight-friendly recipe turns spaghetti squash into a boat for all the smoky, tangy, melty goodness of BBQ chicken pizza. Think tender strands of squash tossed in BBQ sauce, topped with shredded chicken, smoked gouda, gooey mozzarella, and a scatter of red onion rings and cilantro. It’s lighter than traditional pizza without skimping on bold flavor—perfect when you want something satisfying and a little different.

Why you’ll love this version

Spaghetti squash boats are a naturally gluten-free, lower-carb base that soak up sauce and flavor beautifully. Here, the combination of smoked gouda and whole milk mozzarella creates an irresistibly creamy and smoky cheese pull while the BBQ sauce brings sweet-tangy zip. The recipe uses boneless skinless chicken thighs for juicy, tender meat that holds up well to shredding and mixing. A quick sauté of red onion and garlic adds depth, and a sprinkle of cilantro and red pepper flakes at the end keeps things bright and balanced.

Ingredients

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
1 pound boneless skinless chicken thighs
1 cup BBQ sauce

Shredded BBQ Chicken (makes about 1 cup)

To prepare the shredded chicken used in this recipe, cook and shred 1 pound boneless skinless chicken thighs and toss the warm shredded meat with 1 cup BBQ sauce. Set aside so you have 1 cup of BBQ Chicken ready to fold into the spaghetti squash mixture.

Equipment

Baking sheet
Sharp knife
Spoon for scraping squash strands
Large skillet
Mixing bowl
Oven-safe baking dish or the same baking sheet for finishing

Step-by-step Instructions

1. Prepare the spaghetti squash. Preheat the oven to 400°F (205°C). Cut 1 spaghetti squash in half lengthwise, careful of the tough skin. Scoop out the seeds and stringy bits. Lightly brush the cut sides with a little of the 1 tablespoon olive oil and season the flesh with a pinch of salt and pepper. Place the squash halves cut-side down on a baking sheet and roast until the flesh is tender and easily pulled into strands with a fork, about 35–45 minutes depending on squash size. Remove from the oven and let cool for a few minutes so you can handle them safely.

2. Shred the chicken and mix with BBQ sauce. While the squash roasts, cook 1 pound boneless skinless chicken thighs using your preferred method: poach gently in simmering water until just cooked through, or sear in a skillet and finish in the oven. Once cooked, shred the chicken with two forks or pulse briefly in a food processor for a more uniform texture. Combine the warm shredded chicken with 1 cup BBQ sauce in a bowl and toss until the meat is evenly coated. Set aside 1 cup of this shredded BBQ Chicken for the squash filling.

3. Sauté the aromatics. Heat a large skillet over medium heat and add the remaining olive oil if needed. Add 1/2 red onion, diced (reserve a few thin rings for topping), and sauté for 3–4 minutes until softened. Add 3 garlic cloves, minced or pressed, and cook for another 30–60 seconds until fragrant, being careful not to brown the garlic.

4. Combine squash strands with sauce and aromatics. When the squash is cool enough to handle, use a fork to scrape the flesh into long, spaghetti-like strands directly into a mixing bowl. Add the sautéed onion and garlic, 1/2 cup BBQ Sauce, and a pinch of salt and pepper. Toss gently to combine so the squash strands are evenly coated with the sauce and aromatics.

5. Assemble the boats. Spoon the squash mixture back into the roasted squash halves, dividing it evenly. Fold in the reserved 1 cup shredded BBQ Chicken so the filling is a balanced mix of squash, chicken, and sauce. Sprinkle 2 ounces shredded smoked gouda and 4 ounces shredded whole milk mozzarella evenly over the top of each squash half.

6. Bake until melty and bubbly. Return the filled squash halves to the oven on the baking sheet and bake at 400°F (205°C) for 8–12 minutes, or until the cheeses are fully melted and beginning to bubble and brown in spots. Keep an eye so the cheeses don’t over-brown.

7. Finish and garnish. Remove the boats from the oven. Sprinkle 2 tablespoons cilantro, coarsely chopped, over the cheese. Add a few reserved red onion rings for crunch and color, and finish with a pinch of red pepper flakes for a hint of heat, plus a final grind of black pepper to taste. Taste and add additional salt if needed.

8. Serve. Let each boat rest for 3–5 minutes, then serve hot straight from the squash shell. Cut each half into portions if desired and enjoy the combination of smoky cheese, tangy BBQ, and tender squash strands.

Troubleshooting & Tips

If your spaghetti squash is especially large, increase roasting time in 5–10 minute increments until tender. The flesh should shred into long, moist strands rather than be mushy.
To speed up squash cooking, you can microwave the cut halves flesh-side down for 6–8 minutes before finishing in the oven. This reduces oven time but may yield slightly less caramelization.
Use a thicker, smoky BBQ sauce for the most authentic pizza-like flavor. If your sauce is very sweet, balance it with a squeeze of lemon or a splash of apple cider vinegar.
Smoked gouda offers great depth; if you prefer a milder profile, use all mozzarella or a mix of cheddar and mozzarella. Keep the amounts the same.
For extra crispness, place the boats under the broiler for 1–2 minutes at the end, watching closely to avoid burning.

Make-ahead and storage

You can roast the spaghetti squash and prepare the shredded BBQ chicken up to two days ahead. Store them separately in airtight containers in the refrigerator. Assemble and bake right before serving for best texture. Leftovers last 3–4 days refrigerated; reheat in the oven at 350°F (175°C) until warmed through to preserve the texture of the squash and cheese.

Adaptations and serving ideas

Double the recipe and serve at a casual dinner party—these boats make a fun, shareable main when placed on a platter.
Swap the chicken for shredded cooked turkey or a plant-based shredded alternative if you prefer a different protein, keeping the same amount (1 cup cooked and sauced).
Add chopped bell peppers or corn to the sauté step for extra color and crunch. Add them with the onion to soften through before mixing with the squash.
Top with a drizzle of ranch or a yogurt-based sauce right before serving for a creamy contrast to the BBQ flavor.

Nutrition snapshot

This dish pairs the natural fiber and vitamins of spaghetti squash with protein-rich shredded chicken and calcium from two cheeses, making a balanced meal that feels indulgent but stays lighter than traditional crust pizza. Nutrition will vary based on the BBQ sauce and exact cheese choices; opting for lower-sodium or lighter versions of those ingredients will reduce sodium and calorie totals.

Final notes

BBQ Chicken Pizza Spaghetti Squash Boats are proof that comfort food can be creative and fresh. The recipe keeps the process approachable: roast, shred, toss, and bake. With a few simple pantry staples and juicy shredded chicken tossed in BBQ sauce, you end up with a crowd-pleasing dish that’s perfect for family dinners or meal prep. The layered flavors—smoky gouda, melty mozzarella, and tangy BBQ—make every forkful feel like a little pizza party held in a naturally edible boat.

Ready to make it tonight? Gather a spaghetti squash and the rest of the ingredients, and you’ll have a warm, cheesy, smoky meal on the table in under an hour and a half from start to finish.