Description

This dish features tender spaghetti squash halves filled with a savory blend of shredded chicken coated in a rich, tangy barbecue sauce. The mixture is topped with melted cheddar cheese, then garnished with crisp red onion, fresh green onions, and a drizzle of creamy ranch dressing, offering a harmonious balance of flavors and textures. The squash is roasted until its strands are easily separated, providing a natural, wholesome base for the robust chicken filling.

Ingredients

Scale

1 medium spaghetti squash (about 3 pounds)
1 tablespoon olive oil
Salt and freshly ground black pepper to taste
1 pound boneless, skinless chicken breasts
1 cup chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup barbecue sauce (ensure no pork or alcohol)
1 cup shredded cheddar cheese
1/4 cup finely diced red onion
2 tablespoons chopped green onions
2 tablespoons fresh cilantro, chopped (optional)
2 tablespoons ranch dressing or sour cream, for drizzling

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Instructions

Preheat oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35-45 minutes, or until tender when pierced with a fork.
While the squash roasts, prepare the chicken. In a medium pot, combine chicken breasts, chicken broth, garlic powder, onion powder, salt, and pepper. Bring to a simmer over medium heat, then reduce heat, cover, and cook for 15-20 minutes, or until chicken is cooked through. Remove chicken from the pot and shred using two forks.
In a bowl, combine the shredded chicken with the barbecue sauce, ensuring the chicken is evenly coated.
Once the spaghetti squash is cool enough to handle, use a fork to scrape the strands from the shell, leaving them within the squash halves.
Gently mix about half of the spaghetti squash strands from each half with the BBQ chicken mixture directly in the squash shells. Top each half with shredded cheddar cheese.
Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from oven and garnish with diced red onion, green onions, and fresh cilantro (if using). Drizzle with ranch dressing or sour cream before serving.

Notes

For a quicker meal, use pre-cooked rotisserie chicken, shredded, and mix with barbecue sauce.

Adjust the amount of barbecue sauce to your preference for a milder or bolder flavor.

Experiment with different cheese blends, such as Monterey Jack or a Mexican blend, for varied taste.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 60 minutes

Nutrition

Calories: 550
Fat: 20g
Carbohydrates: 50g
Protein: 45g