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If you follow my Facebook page or my Instagram you know that I took on a project when quarantine happened.
I decided I was going to try my hand at container gardening on my back deck.
I wasn't sure how it would go but I figured, what the heck let's give it a try.
Well, it is turning out MUCH better than I ever expected! I have quite the jungle growing now, and a ton of spaghetti squash.
I have told family and friends that I am not sure is I am going to be able to put all of it to use and so many have told me how much they love spaghetti squash.
I had no idea!
Then I realized that I had very few spaghetti squash recipes here on the blog.
What was I thinking?
I mean our good ol' standby recipe here at home is this Herbed Spaghetti Squash with Garlic and Parmesan. That is the recipe that got Miss Picky Pants hooked on spaghetti squash, and is always one of my top posts on Pinterest.
But other than that, nada.
Shame on me!
What you will need to make BBQ Chicken Spaghetti Squash
- 1 medium spaghetti squash
- Olive oil
- Cooked chicken
- Red onion
- Bacon
- Low carb bbq sauce
- Mozzarella cheese
- Cheddar cheese
- Fresh parsley, optional
- Ranch dressing, optional
Spaghetti squash can be a bit of a pain to cut in half.
A very sharp chef's knife helps.
Also, if your squash is particularly firm, try zapping in in the microwave for a few minutes. That will soften it a bit and make cutting much easier.
They can be stubborn little buggers!
I usually cook my spaghetti squash in my Instant Pot but, for this recipe, I prefer to roast them in the oven.
Cooking in the IP leaves the skin super soft and it can actually rip, or tear, while you are trying to stuff it with the BBQ chicken mixture.
If you prefer the Instant Pot method feel free to just scoop the spaghetti squash strands, and BBQ chicken mixture, into small oven-safe casserole dishes to do the baking.
I have linked a fave keto-friendly BBQ sauce above for an easy to make dish.
I also have a Classic BBQ Sauce recipe here on the blog with keto adaptations if you prefer making your own.
If you are looking for more low carb BBQ sauces give this Roasted Strawberry BBQ Sauce (Low Carb Version) or Low Carb Blueberry BBQ Sauce Recipe a try!
This recipe can be made with whatever ingredients you chose really.
Try some pulled pork, or add some chopped bell pepper.
Green onions, freshly chopped herbs, a different cheese?
Go for it and make it your own creation!
Half of one of these "boats" fills me up, but I usually serve it with a fresh salad on the side for the bigger eaters in the family.
You could also serve it with rutabaga fries, Fried radish, zucchini fries, or even some smoked or roasted cauliflower.
This Smoked Hawaiian Cauliflower Salad really compliments the flavors in this recipe!
MORE DELICIOUS LOW CARB SPAGHETTI SQUASH RECIPES
Low Carb Spaghetti Squash Carbonara
BBQ Chicken Spaghetti Squash
Yield: 4 servings
Prep time: 15 MCook time: 50 MTotal time: 65 M
This BBQ Chicken Spaghetti Squash is the perfect low carb way to enjoy your favorite pizza flavors.
Ingredients:
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 2 cups cooked chicken, chopped or shredded
- 1/4 red onion (sliced or chopped)
- 2 slices bacon, cooked and chopped
- 1/2 cup low carb bbq sauce + extra for drizzling
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- Fresh parsley, chopped for garnish
- Ranch dressing, optional
Instructions:
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, microwave the squash for 4-5 minutes.
- Rub the cut side of the squash with the olive oil.
- Place the squash inside a baking dish or on a rimmed baking sheet, cut side down, and roast for about 40 minutes, or until tender and easily pierced with a fork.
- For the chicken, you can use a storebought rotisserie chicken, grill, pan sear, or cook it in the Instant Pot, then chop, or shred, whichever you prefer
- Add the 1/2 cup of barbecue sauce to the chicken and mix well.
- Once squash is roasted, allow to cool until easily handled. Use a fork to separate and fluff the strands of spaghetti squash.
- Remove about 1/2-3/4 the spaghetti squash strands and toss together with the chicken and half of the cheeses.
- Spoon the mixture into your squash boat and top with the onions, remaining cheese, and chopped bacon.
- Bake at 350 degrees F for 10-15 minutes until the cheese is golden and bubbly.
- Top with an extra drizzle of barbecue sauce, ranch dressing (if desired), and chopped parsley.
Calories
317.37
Fat (grams)
18.26
Sat. Fat (grams)
5.72
Carbs (grams)
16.85
Fiber (grams)
3.44
Net carbs
13.42
Sugar (grams)
6.49
Protein (grams)
22.67
Sodium (milligrams)
270.88
Cholesterol (grams)
79.63
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized. Net carbs are the total carbs minus fiber.
All recipes and their respective images are original and the sole property of Bobbi's Kozy Kitchen ©, with all rights, reserved.
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Nikki - Notes of Life
This looks so delicious! 😀