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homemade BBQ Chicken Pizza Spaghetti Squash Boats photo

BBQ Chicken Pizza Spaghetti Squash Boats

A lighter, family-friendly twist on BBQ chicken pizza served in roasted spaghetti squash halves with melty cheese and cilantro.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 4 servings

Equipment

  • baking sheet or large baking dish
  • microwave-safe dish (or oven for roasting)
  • Large Skillet
  • crockpot or baking pan (for chicken)
  • forks for shredding
  • Knife
  • Cutting Board

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)

Instructions
 

  • Make the chicken: Season chicken thighs with salt and pepper and coat with 1 cup BBQ sauce. Either place in a crockpot and cook on low for 4 hours, then shred and return to sauce, or bake at 425°F for 20–25 minutes until cooked through, then shred and toss with sauce.
  • Prepare the squash: Cut off the ends of the spaghetti squash and halve lengthwise; scoop out the seeds.
  • Cook the squash flesh: Place squash cut-side up in a microwave-safe dish and microwave 12–15 minutes until the flesh shreds easily with a fork. (Alternatively roast in the oven until tender.) Use a fork to scrape the flesh into noodle-like strands, keeping the shells intact for stuffing.
  • Preheat the oven to 350°F.
  • Sauté aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add a pinch of red pepper flakes and the minced garlic; cook about 30 seconds until fragrant. Add the diced onion, season with salt and pepper, and cook about 5 minutes until softened.
  • Combine filling: Add the shredded spaghetti squash flesh, 1 cup (or 1/2 cup depending on mixture instructions—use 1/2 cup here per ingredient list) of BBQ sauce, and the shredded BBQ chicken to the skillet; stir until evenly combined and taste to adjust salt and pepper.
  • Assemble boats: Place the empty squash shells in a large baking dish and divide the BBQ spaghetti squash and chicken mixture evenly between them. Sprinkle evenly with shredded mozzarella and smoked gouda. Dot a few small spoonfuls of extra BBQ sauce on top and arrange reserved onion rings if using.
  • Bake: Bake at 350°F for about 10 minutes, until cheese is melted and bubbly. For browned cheese, broil 1–2 minutes watching carefully.
  • Finish and serve: Garnish with chopped cilantro and red pepper flakes. One spaghetti squash boat equals two servings.

Notes

  • I used 2 pounds of chicken when I made extra for other meals.
  • Cook time varies by cooking method for the chicken.
  • You can make the chicken ahead to speed up assembly.