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By The Toasted Pine Nut
BBQ Chicken Spaghetti Squash Boats
17 steps
Prep:20minCook:40min
Love this bbq chicken spaghetti squash for an easy, low carb and gluten free meal! This is the only way I'm eating spaghetti squash from here on out.
Updated at: Fri, 30 Jul 2021 23:09:27 GMT
Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
19
High
Nutrition per serving
Calories471.8 kcal (24%)
Total Fat26.7 g (38%)
Carbs40.1 g (15%)
Sugars21.4 g (24%)
Protein22.1 g (44%)
Sodium708.1 mg (35%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 400F.
Step 2
Cut the ends off the spaghetti squash and cut it in half lengthwise.
Step 3
Scoop out the seeds.
Step 4
Brush the inside of the squash with olive oil and sprinkle with salt and pepper.
Step 5
Place it on a lined baking sheet flat-side down.
Step 6
Roast it in the oven for 30 minutes.
Step 7
After the 30 minutes, flip the squash over so the flat side is facing up.
Step 8
Place the chicken breast on the pan, drizzle with olive oil, salt, and pepper.
Step 9
Pop it back in the oven for another 15 minutes, until the chicken is cooked through.
Step 10
Place your red pepper and onion in a pan with a tablespoon of olive oil. Sauté until browned.
Step 11
When the squash and chicken are done in the oven, transfer the chicken to a bowl and use two forks to pull it apart and shred it.
Step 12
Toss the chicken with your favorite bbq sauce and set aside.
Step 13
Keep the squash on the pan and use a fork to pull the spaghetti strands away from the squash wall.
Step 14
Place some peppers and onion in the center of the squash.
Step 15
Add the chicken, corn, and shredded cheese.
Step 16
Broil the squash for about 2 minutes so the cheese melts.
Step 17
Squeeze lime juice on top, sprinkle with chopped cilantro, and some avocado.
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