BBQ Chicken Stuffed Squash

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BBQ Chicken Stuffed Squash is great for those on a low carb or keto diet. This recipe is super simple to make with just a handful of ingredients and packed full of flavor!

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This BBQ Chicken Spaghetti Squash recipe can be super simple to make with the help of Shredded Chicken in the Slow Cooker. I love to make shredded chicken in the slow cooker and store in the freezer for easy week night meals.

Ingredients Needed for BBQ Chicken Squash

• spaghetti squash – How to Microwave Spaghetti Squash
• boneless skinless chicken breasts
• bbq sauce – whatever is on sale or your families favorite bbq sauce.
• mozzarella cheese – you can also use parmesan if you wish.

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How to Make Stuffed Squash with BBQ Chicken

If roasting the squash in the oven: Preheat the oven to 400°. Line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the seeds. Sprinkled with salt and pepper. Place squash cut side down on the parchment paper and roast for 40-60 minutes until fork tender.

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Meanwhile, bring a medium pot of salted water to a boil. Add the chicken (ensuring the chicken breasts are fully covered by water) and reduce the heat to low simmer. Cook for 10-15 minutes, depending on the size of the chicken breasts. The chicken is done when the thickest part of the breast readers 165° on an instead-read thermometer.

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Transfer the chicken to a large bowl and allow to slightly cool. Shred with two forks or a hand mixer.

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Stir in the bbq sauce until fully combined. Serve over spaghetti squash and topped with mozzarella or parmesan cheese.

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More Delicious Chicken Recipes:

• BBQ Chicken Flatbread Pizza
• Sheet Pan BBQ Chicken
• Sheet Pan Chicken Dinner
• Spinach and Chicken Quesadilla
• Crispy Coconut Chicken

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Yield: 4

BBQ Chicken Stuffed Squash

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BBQ Chicken Stuffed Squash is great for those on a low carb or keto diet. This recipe is super simple to make with just a handful of ingredients and packed full of flavor!

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 2 small or 1 large spaghetti squash
• 4 lbs. boneless skinless chicken breasts
• 2 c bbq sauce
• 1 1/2 mozzarella cheese

Instructions

If roasting the squash in the oven: Preheat the oven to 400°. Line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the seeds. Sprinkled with salt and pepper. Place squash cut side down on the parchment paper and roast for 40-60 minutes until fork tender.

Meanwhile, bring a medium pot of salted water to a boil. Add the chicken (ensuring the chicken breasts are fully covered by water) and reduce the heat to low simmer. Cook for 10-15 minutes, depending on the size of the chicken breasts. The chicken is done when the thickest part of the breast readers 165° on an instead-read thermometer.

Transfer the chicken to a large bowl and allow to slightly cool. Shred with two forks or a hand mixer. Stir in the bbq sauce until fully combined. Serve over spaghetti squash and topped with mozzarella or parmesan cheese.

Notes

If cooking the spaghetti squash in the microwave:

1. Cut the squash in half, lengthwise. TIP: If the squash doesn’t sit flat, remove a piece of the backside of the skin so it sits flat.
2. Once the squash has been cut in half and sitting flat, remove the seeds.
3. Place about 1 cup of water in the “whole” where the seeds were.
4. Put the other half of the squash on top and place on a microwaveable safe plate of dish.
5. Microwave for 10 minutes until the skin is soft and pliable. Allow to cool for a few minutes before handling.
6. Scoop out the spaghetti squash.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1083Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 394mgSodium: 1869mgCarbohydrates: 72gFiber: 5gSugar: 52gProtein: 146g

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