BBQ Chicken Spaghetti Squash
Prep time: 
Cook time: 
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Serves: 4 stuffed squash halves
  • 2 small* spaghetti squash, halved length-wise and seeds removed
  • 2 tsp olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 16 oz chicken breast, cooked and shredded**
  • ¾ cup barbecue sauce
  1. Preheat oven to 400 degrees F.
  2. Place cut squash flesh side down on a baking sheet and roast for 40-45 minutes or until tender.
  3. Meanwhile, heat olive oil in a skillet over medium heat. Once hot, add the onion and cook 2-3 minutes. Add the diced bell pepper and cook for 6-8 minutes or until softened.
  4. To the skillet, add the shredded chicken and barbecue sauce; mix well to combine. Cook 2-3 minutes or until mixture is hot.
  5. Serve hot squash halves filled with ¼ of the chicken mixture.
Recipe adapted from Peas and Crayons

*Small spaghetti squash = approx. 8 inches long
**I used shredded white meat rotisserie that was purchased pre-shredded for convenience and a great weeknight meal
Nutrition Information
Serving size: 1 stuffed squash half (1/4 recipe) Calories: 378 Fat: 7.5 Carbohydrates: 45.5 Sugar: 25.0 Sodium: 658 Fiber: 8.3 Protein: 36.3 Cholesterol: 93
Recipe by Prevention RD at