Spaghetti squash is such a fun and healthy twist on traditional pasta nights! When cooked just right, the squash strands have a light, slightly sweet flavor and a satisfying bite that makes it a perfect base for all kinds of dishes. Whether you’re topping it with marinara sauce, mixing it with veggies, or adding some cheese, spaghetti squash is a great way to enjoy the feeling of spaghetti without the heavy carbs.
I love spaghetti squash because it’s super versatile and feels like a little kitchen adventure every time I roast and scrape it out. One of my favorite tricks is to roast the squash until it’s tender and then toss it with a bit of garlic and olive oil before adding my toppings. It’s quick, easy, and always feels like a special dinner that’s both filling and fresh. Plus, it’s a great way to sneak extra veggies into the meal without anyone noticing!
When I serve spaghetti squash, I like to make it a full meal with some protein like grilled chicken or sautéed shrimp on the side. It also pairs beautifully with a simple green salad or some crusty bread for a cozy yet light dinner. Friends and family always ask for seconds, and I think it’s because of the bright flavors and fun texture that make it feel new and exciting. If you’re looking for a dinner that’s delicious, healthy, and easy to make, spaghetti squash is definitely a winner in my book.
Key Ingredients & Substitutions
Spaghetti Squash: The star here! Choose a medium squash about 3-4 pounds. It’s best roasted whole and then shredded. If you can’t find spaghetti squash, butternut squash can be a sweet, though less stringy, alternative.
Shredded Chicken: Rotisserie chicken is a great shortcut and adds flavor. If you’re vegetarian, substitute with cooked shredded jackfruit or mushrooms for a similar texture.
Barbecue Sauce: Pick your favorite BBQ sauce—sweet, smoky, or spicy—to match your taste. For a healthier option, look for low-sugar or homemade versions with natural ingredients.
Mozzarella Cheese: Mozzarella melts wonderfully, but feel free to swap with cheddar, Monterey Jack, or a dairy-free cheese to fit dietary needs or flavor preferences.
Olive Oil, Salt, and Pepper: Simple basics that boost flavor and help with roasting the squash evenly. Use avocado oil if you want a neutral, higher-heat oil.
How Do You Roast Spaghetti Squash Perfectly Every Time?
Roasting spaghetti squash well is key to getting nice, tender strands. Here’s how I do it:
- Cut the squash carefully in half lengthwise. It’s firm, so use a sharp knife and steady hands.
- Scoop out all the seeds with a spoon—it’s easier if you do it before roasting.
- Brush the inside with a bit of olive oil and sprinkle with salt and pepper for flavor and to keep it moist.
- Place the squash cut side down on a baking sheet lined with parchment or foil. This helps it cook evenly and prevents sticking.
- Roast at 400°F (200°C) for 40-50 minutes. When done, the flesh will be tender and easily shredded with a fork.
- Let it cool a bit so it’s easier to handle. Then, use a fork to scrape the flesh into spaghetti-like strands, leaving some in the shell to hold your filling.
With these steps, your squash will have the perfect texture for stuffing and mixing with your favorite toppings. It’s a simple technique that makes all the difference for a healthy, satisfying dinner.
Equipment You’ll Need
- Sharp chef’s knife – for safely cutting the tough spaghetti squash in half.
- Baking sheet – to roast the squash evenly without mess.
- Large spoon – perfect for scooping out the seeds and scraping strands.
- Mixing bowls – to toss chicken with BBQ sauce and hold squash strands.
- Oven mitts – keep your hands safe when handling hot squash and baking trays.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked ground turkey or beef for a different protein option.
- Add sautéed bell peppers and onions for extra color and sweetness.
- Stir in cooked black beans or corn to boost fiber and make it heartier.
- Top with a sprinkle of feta or sharp cheddar cheese instead of mozzarella for a bold flavor.
Cheesy BBQ Chicken Stuffed Spaghetti Squash
Ingredients You’ll Need:
- 1 medium spaghetti squash (about 3-4 pounds)
- 2 cups cooked shredded chicken (rotisserie chicken or homemade)
- 1 cup barbecue sauce (choose your favorite brand or homemade)
- 1 cup shredded mozzarella cheese (or a cheese blend)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup fresh parsley or cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep, around 40-50 minutes to roast the squash, plus 10-15 minutes to bake after stuffing. Overall, expect about 1 hour to 1 hour and 10 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Squash:
Start by preheating your oven to 400°F (200°C). Carefully cut your spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the inside of each half with olive oil and sprinkle with salt and pepper.
2. Roast the Squash:
Place the squash halves cut side down on a baking sheet lined with parchment paper or foil. Roast in your preheated oven for about 40-50 minutes, or until the flesh is tender and shreds easily with a fork.
3. Prepare Filling and Stuff Squash:
Let the squash cool slightly so it’s easier to handle. Then, use a fork to scrape out most of the squash strands into a bowl, leaving a little inside the shell to hold the filling. Mix the shredded chicken with your favorite barbecue sauce. Fill the squash shells with this BBQ chicken mixture, then sprinkle shredded mozzarella cheese on top.
4. Bake and Serve:
Return the stuffed squash to the oven and bake for another 10-15 minutes, until the cheese is melted and bubbling. Remove from the oven, garnish with fresh parsley or cilantro, and serve warm. Enjoy a delicious, healthy, and comforting dinner!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to thaw the chicken completely before shredding and mixing it with the barbecue sauce. Thaw in the fridge overnight or use the microwave’s defrost setting for a quicker option.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can roast the spaghetti squash and mix the chicken with BBQ sauce a day ahead. Assemble and bake the stuffed squash just before serving for best fresh-out-of-the-oven flavor.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of water if needed to keep squash from drying out.
Can I Substitute the Cheese?
Yes, feel free to swap mozzarella for cheddar, Monterey Jack, or even a dairy-free cheese alternative depending on your preference or dietary needs.
