Go Back
homemade BBQ Chicken Pizza Spaghetti Squash Boats photo
Print Recipe Save it for later

BBQ Chicken Pizza Spaghetti Squash Boats

A flavorful, lower-carb twist on BBQ chicken pizza served in roasted spaghetti squash halves.
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Servings: 4 servings

Ingredients

  • 1 spaghetti squash
  • 1 tablespoon olive oil
  • 1/2 cup red onion diced, plus a few rings reserved for topping
  • 3 cloves garlic minced or pressed
  • 1/2 cup BBQ sauce
  • 2 ounces smoked gouda shredded
  • 4 ounces whole milk mozzarella shredded
  • 1 cup BBQ chicken shredded (see instructions for cooking options)
  • 2 tablespoons cilantro coarsely chopped
  • red pepper flakes to taste
  • salt to taste
  • pepper to taste
  • 1 pound boneless skinless chicken thighs use 2 pounds if you want leftovers
  • 1 cup BBQ sauce for cooking/tossing chicken

Instructions

  • Make the BBQ chicken (slow cooker method): Season chicken thighs with salt and pepper, place in a slow cooker with 1 cup BBQ sauce, and cook on low for 4 hours. Remove and shred with two forks, then return to the cooker and stir in sauce; cook 30 more minutes. Alternatively, bake at 425°F: season thighs, coat with BBQ sauce, and bake 20–25 minutes until cooked through, then shred and toss with sauce.
  • Prepare the squash: Cut the ends off the spaghetti squash, slice it in half lengthwise, and scoop out the seeds. Place cut-side up in a microwave-safe dish and microwave 12–15 minutes, or until the flesh shreds easily with a fork. Reserve the shells for stuffing.
  • Heat a large skillet over medium and add the olive oil. Add a pinch of red pepper flakes and the minced garlic; sauté about 30 seconds until fragrant. Add the diced onion, season with salt and pepper, and cook about 5 minutes until softened.
  • Add the shredded spaghetti squash and 1/2 cup BBQ sauce to the skillet with the onion and garlic. Stir in the shredded BBQ chicken and mix until everything is well combined. Taste and adjust salt and pepper as needed.
  • Assemble the boats: Place the empty spaghetti squash shells in a baking dish and divide the BBQ spaghetti squash and chicken mixture evenly between the halves. Top each with shredded mozzarella and smoked gouda, dot with a few small spoonfuls of extra BBQ sauce if desired, and arrange reserved onion rings on top.
  • Bake at 350°F for about 10 minutes, until the cheese is melted and bubbly. If you want browned cheese, place under the broiler 1–2 minutes, watching closely.
  • Garnish with chopped cilantro and a sprinkle of red pepper flakes. Note: one spaghetti squash boat counts as two servings.

Equipment

  • baking sheet or large baking dish
  • microwave-safe dish (or oven if roasting squash)
  • Large Skillet
  • slow cooker (optional)
  • mixing bowl or large spoon
  • forks (for shredding)
  • Knife

Notes

  • I often make 2 pounds of chicken so I have leftovers.
  • Cook time varies by chicken cooking method.
  • Chicken can be made ahead to shorten meal prep time.