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+ servings

BBQ Chicken Spaghetti Squash Bake

Course Dinner, Entree, Main Course
Cuisine American, Americana


  • 4 Cups spaghetti squash
  • 1 Lb chicken breasts
  • 1/2 medium red onion
  • 1/4 Cup green onions
  • 1/4 Cup cilantro
  • 1/2 tsp Salt
  • 1/8 tsp Pepper
  • 1/4 tsp chile powder
  • 1/4 tsp cumin
  • 1/4 tsp Garlic Powder
  • 1/4 tsp paprika
  • 1/4-1/2 tsp red pepper flakes use 1/4 if you like some heat
  • 3/4 Cup cheddar cheese divided
  • 1/2 Cup BBQ sauce⁣⁣⁣ vinegar based
  • 6 Tbsp non fat greek yogurt


  • Preheat oven to 400 degrees.
  • Cut you squash in half and scoop out the seeds and the guk inside. Place it on a cookie sheetface down, and bake it until it is fork tender (about 40 mins)
  • Bring a medium sized potof salted water to a boil and boil your chicken until cooked through (20-25 mins.) Let cool.
  • While your chicken and squash are cooking, dice the red onion and throw it into a grill pan on High heat, until it is has nice grill marks. (about 5 mins.) Set aside.
  • Dice the green onion and cilantro and grate the cheddar cheese and set everything aside.
  • Once your squash has cooked, it's time to throw everything together.
  • Spray a casserole dish or cast-iron skillet with cooking spray.
  • Using 2 forks, shred the chicken into small pieces and throw into a large bowl.
  • Add in the spaghetti squash, grilled red onion, green onion, cilantro, salt, pepper, chile powder, cumin, garlic, paprika, red pepper flakes and 1/2 cup reduced fat cheddar cheese, reserving the rest for later
  • In a medium sized bowl, combine the BBQ sauce and Greek yogurt
  • Pour the yogurt mixture over the squash mixture and mix until well combined.
  • Pour into the casserole dish and top with remaining cheddar cheese.
  • Bake at 400 degrees for 25 minutes. Then turn your oven to HIGH broil and broil for around 5 minutes, until the topping is brown and bubbly.
Keyword bake ahead, bbq, dinner, family meal, freezer meal, lunch, meal prep, protein, spaghetti, Spaghetti Squash, veggies most
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