Barbecue chicken stuffed spaghetti squash boats are so easy to make, especially if you cook the shredded chicken in the slow cooker! It is a delicious light and hearty gluten-free spaghetti squash recipe you can feel lean about eating!
1/2cupcheeseshredded (optional to use shredded dairy-free cheese)
1/4cupred onionssliced or diced
1/4cuporange bell peppersdiced
1/4cupcilantrofresh, for garnish
Add the chicken breasts to the slow cooker with 1 cup of barbecue sauce on top. Cook on low for 6 hours or high for 2-4 hours. Shred the chicken using two forks.
Preheat the oven to 400 degrees F. Slice the spaghetti squash in half and scoop out the seeds in the center with a spoon. Add a drizzle of olive oil and flip the halves upside down on a baking pan. Add a splash of water to the bottom of the pan. Bake for 45 or until it is soft when poked with a fork. When it is finished cooking, let it cool enough to handle. Scrape the sides with a fork to fluff the noodles.
Add ¼ cup of cheese to each boat, then divide the shredded chicken to each boat. Sprinkle 1 cup of barbecue sauce on top followed by the cheese, onions, peppers.
Bake at 350 degrees F for 15-20 minutes to cook the onions and crisp the top slightly. Garnish with the remaining ¼ cup barbecue sauce and cilantro.
Can also use a roasted chicken when making this dish instead of cooking the chicken in the slow cooker. Just shred a roasted chicken and combine with barbecue sauce before stuffing the squash.Instead of making these in boats you can also turn them into a stuffed spaghetti squash casserole. Layer a casserole dish with the cooked squash, cooked chicken, barbecue sauce, cheese, peppers and onions. Cover and bake for 15-20 minutes at 350. Garnish with extra sauce and cilantro.This serves 2-4.