Go Back
Easy BBQ Chicken Pizza Spaghetti Squash Boats photo

BBQ Chicken Pizza Spaghetti Squash Boats

These BBQ Chicken Pizza Spaghetti Squash Boats are a deliciously creative twist on pizza! Packed with BBQ chicken, cheese, and fresh flavors!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Spaghetti Squash Boats:
  • 1 whole spaghetti squash
  • 1 tablespoon olive oil
  • 1/2 cup BBQ sauce
  • 2 ounces shredded smoked gouda
  • 4 ounces shredded whole milk mozzarella
  • 1 cup shredded BBQ chicken
  • 2 tablespoons cilantro coarsely chopped
  • to taste red pepper flakes
  • to taste salt
  • to taste pepper
  • 1 pound boneless skinless chicken thighs *
  • 1 cup BBQ sauce (for chicken)
For Cooking:
  • 1/2 cup red onion diced, plus a few rings saved for topping
  • 3 cloves garlic minced or pressed

Equipment

  • Oven
  • Knife and cutting board
  • Skillet
  • Mixing bowl
  • Spatula or spoon
  • Meat thermometer

Method
 

BBQ Chicken Pizza Spaghetti Squash Boats: From Prep to Plate
  1. Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for about 30-40 minutes, or until the flesh is tender and easily pulls apart with a fork.
  2. Step 2: While the squash is roasting, heat a skillet over medium heat. Season the boneless skinless chicken thighs with salt and pepper, then add them to the skillet. Sear the chicken for about 5-7 minutes on each side or until fully cooked. Remove from the skillet and let cool slightly before shredding. In a mixing bowl, combine the shredded chicken with 1 cup of BBQ sauce, stirring until well coated.
  3. Step 3: In the same skillet, add a splash of olive oil if needed and toss in the diced red onion. Sauté for about 3-4 minutes until the onions are soft and translucent. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
  4. Step 4: Once the spaghetti squash is done roasting, carefully flip the halves over. Use a fork to scrape the flesh into spaghetti-like strands, creating a nest for your toppings. Spoon the sautéed onion and garlic mixture into the squash, followed by the BBQ chicken. Top with shredded smoked gouda and mozzarella cheese.
  5. Step 5: Return the filled spaghetti squash boats to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Once out of the oven, garnish with fresh cilantro, reserved rings of red onion, and a sprinkle of red pepper flakes for an extra kick.

Notes

  • Feel free to experiment with different cheeses. Cheddar or pepper jack can add a fun twist.
  • Don’t forget the red pepper flakes if you enjoy a bit of heat!
  • These boats are also great for leftovers. Just store them in an airtight container in the fridge.