This BBQ Chicken Spaghetti Squash has become my go-to when I want comfort-food flavors without the heaviness of pasta. I first put this together on a busy weeknight when a lone spaghetti squash on my counter and a jar of barbecue sauce collided with leftover chicken from a roast. The tangy-sweet sauce, tender chicken, and the light, noodle-like texture of roasted spaghetti squash created such a satisfying balance that it immediately earned a place in our rotation. The dish is warm and cozy, but still feels bright thanks to peppers and onions, and it never fails to draw compliments from family and guests. I love how versatile this one is: you can keep it ultra-simple with just chicken, sauce, and cheese, or load it up with extra veggies and spicy jalapeño slices for a party on your plate. The texture is what sold me — the squash strands are slightly toothy, like al dente pasta, but with a delicate vegetal flavor that pairs perfectly with the barbecue glaze. It’s also a great way to stretch a little chicken into four satisfying portions without resorting to carbs-heavy sides, so it’s ideal for anyone watching carbs but craving big flavor.

Ingredients

• Spaghetti squash: 1 medium spaghetti squash (about 2 to 3 pounds). Choose one with a firm stem, few soft spots, and even skin; it yields tender strands when roasted and provides two sturdy "boats" for stuffing.
• Bell pepper: 1/4 to 1/2 medium green bell pepper, diced. Use crisp, thick-walled peppers—they sauté up quickly and add a fresh crunch that contrasts the soft squash.
• Onion: 1/4 medium red or white onion, sliced or chopped. Red gives color and mild sweetness; white or yellow will brown more intensely during sautéing.
• Chicken: 12 ounces boneless, skinless chicken breast—cooked and chopped (approximately 2 cups). Poached, rotisserie, or Instant Pot-cooked chicken all work; the sauce clings best to shredded or chopped pieces.
• Barbecue sauce: 1/3 cup favorite BBQ sauce. Pick a sauce you enjoy straight from the bottle—sweet one for kid-friendly, smoky or spicy for grown-up palettes. I like a Kansas City-style for balance.
• Cheese: 2 ounces grated cheese (plus extra for topping). A mild cheddar, Monterey Jack, or a Mexican blend melts beautifully; reserve a little for a golden finish in the oven.
• Extras: jalapeño slices, fresh parsley or cilantro, extra BBQ sauce or ranch for drizzling—optional, but highly recommended for brightness and heat.

Instructions

Preheat the oven: Set your oven to 400°F (200°C). Position a rack in the middle. If you want an easier slicing experience, microwave the whole squash for 4–5 minutes first to soften the skin slightly—this makes the lengthwise cut safer and quicker. Prepare and roast the squash: Slice the squash lengthwise and scoop out the seeds with a spoon. Rub the cut surfaces with a light drizzle of olive oil and season with a pinch of salt. Place the halves cut-side down on a rimmed baking sheet or in a lipped baking dish. Roast for about 40 minutes, or until a fork easily pierces the flesh and the insides pull into moist, noodle-like strands. Larger squash may need a few extra minutes. Cook the chicken: While the squash roasts, cook your chicken. I often use the Instant Pot: add 12 ounces chicken and 1 cup water and pressure cook 5 minutes on high with a natural release for tender, juicy meat. Alternatively, bake, grill, or shred leftover rotisserie chicken. Chop or shred to about 2 cups and stir in 1/3 cup BBQ sauce to coat. Sauté the vegetables: In a skillet over medium-high heat, add a drizzle of oil and sauté the diced green pepper and sliced onion until just softened and fragrant, about 4–6 minutes. Transfer the softened veggies to the BBQ-coated chicken and mix to combine. Fluff the squash: When the squash is tender, let it cool enough to handle. Use a fork to scrape and separate the strands into a bowl. Remove approximately 1/2 to 3/4 of the strands (reserve some for topping) and fold them into the chicken and vegetable mixture along with about half of the grated cheese. Stuff and bake: Mound the chicken-squash mixture back into the squash "boats" and sprinkle the remaining cheese on top. Bake at 350°F (175°C) for 10–15 minutes, until the cheese melts and the top is golden and bubbly. Let rest a few minutes before serving. Finish and serve: Drizzle with a little extra BBQ sauce or ranch if desired, and top with jalapeño slices and chopped parsley or cilantro. Serve with a simple leafy green salad or coleslaw for a complete meal.

Storage Tips

Cool leftovers to room temperature before refrigerating to avoid sogginess. Store the stuffed halves in an airtight container or wrap them tightly with plastic wrap and place in a shallow container; they will keep 3–4 days. For freezing, remove the filling from the boats and freeze the filling in a freezer-safe container for up to 3 months. To reheat refrigerated portions, place them in a 350°F oven for 10–15 minutes until warmed through and the cheese melts; microwaving is faster but can make the squash a bit softer.

Ingredient Substitutions

If you’re out of chicken, shredded rotisserie turkey or pulled pork work beautifully—adjust BBQ sauce amounts for flavor balance. For a vegetarian option, use canned black beans or seasoned crumbled tempeh plus a little extra cheese or a dairy-free cheese alternative. Swap cheddar for pepper jack if you want a spicier finish, or use a smoked gouda for deeper flavor. If you need gluten-free, confirm your BBQ sauce is labeled gluten-free.

Serving Suggestions

Serve each half with a crisp green salad dressed with lemon vinaigrette to cut the richness. Fresh coleslaw or roasted sweet potato wedges are excellent companions. Garnish with chopped cilantro or parsley for brightness and a few jalapeño slices for heat. A drizzle of ranch balances spicy sauces and makes it kid-friendly.

Cultural Background

This dish is a modern American mash-up that replaces pasta with roasted squash while leaning on classic American barbecue flavors. It celebrates the barbecue tradition—sweet, smoky, vinegary sauces—while embracing the low-carb, vegetable-forward trend in contemporary home cooking. Stuffed vegetables have a long history in many cuisines; this version is the summation of convenience cooking and backyard flavors.

Seasonal Adaptations

In summer, grill the chicken and use grilled bells and corn kernels for a smoky-sweet summer vibe. In fall and winter, choose heartier cheeses and add roasted mushrooms or caramelized onions for deeper flavors. Holiday twists include swapping BBQ sauce for cranberry-barbecue glaze or adding roasted Brussels sprouts into the filling.

Meal Prep Tips

Roast several squash at once to have a base for multiple meals. Poach or pressure-cook a batch of chicken and portion it into containers with sauce and veggies. Assemble and refrigerate unbaked stuffed halves; bake at 350°F for 15–20 minutes when ready to serve. Use shallow airtight containers for the best reheating results.

Give this one a try the next time you want something cozy, flavorful, and a little different from the usual weeknight routine. It’s easy to personalize and a true crowd-pleaser—enjoy!