BBQ Chicken Pizza Spaghetti Squash Boats
Craving something unique? The BBQ Chicken Pizza Spaghetti Squash Boats delivers all the rich flavors of BBQ chicken pizza in a healthy, fun way. Perfect for weeknight dinners or gatherings, this dish is an exciting twist on comfort food that will leave everyone wanting more!
Equipment
- Skillet
- Oven
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Slow Cooker
- Baking Sheet
Ingredients
- 1 spaghetti squash
- 1 tablespoon olive oil
- 1/2 red onion diced
- 3 garlic cloves minced or pressed
- 1/2 cup BBQ sauce
- 2 ounces shredded smoked gouda
- 4 ounces shredded whole milk mozzarella
- 1 cup shredded BBQ chicken see below
- 2 tablespoons cilantro coarsely chopped
- red pepper flakes
- salt
- pepper
- 1 pound boneless skinless chicken thighs 2 pounds if you want leftovers
- 1 cup BBQ sauce
Instructions
- Season chicken with salt and pepper, place in crockpot with BBQ sauce and cook on low for 4 hours. After 4 hours, remove chicken and shred with two forks. Place back in crock pot and toss in the sauce, cook for 30 more minutes. Taste and adjust seasoning if needed.
- Heat Oven to 425°F. Season chicken thighs with salt and pepper, then cover in BBQ sauce. Bake for 20-25 minutes, or until cooked through. Shred or dice and toss in sauce. (You may have leftover chicken. Feel free to use more chicken than the recipe calls for if desired.)
- Cut ends off of spaghetti squash and slice in half. Scoop out seeds. Place spaghetti squash in a microwave safe dish, cut side up. Microwave for 12-15 minutes, or until flesh easily shreds with a fork. Use a fork to shred the spaghetti squash into 'noodles', keep shells of squash for stuffing.
- Preheat oven to 350°F. Heat olive oil in a large skillet over medium heat. Add a pinch of red pepper flakes and garlic, sauté until fragrant, about 30 seconds. Add the onion and season with salt and pepper. Cook for about 5 minutes, until onion is starting to soften. Add the spaghetti squash, chicken and 1/2 cup of BBQ sauce, mix until well combined. Taste and add more salt and pepper if needed.
- Place the empty spaghetti squash shells in a large baking dish and evenly divide the BBQ spaghetti squash mixture between them. Top evenly with mozzarella and gouda cheese, drop a few small dollops of BBQ sauce in a few spots, then arrange remaining onion rings on top.
- Bake for 10 minutes, until cheese is melted and bubbly. If you would like the cheese to get a little browned, place under the broiler for 1-2 minutes.
- Garnish with chopped cilantro and red pepper flakes. 1 spaghetti squash boat is two servings.
Notes
- When cooking chicken: I made 2 pounds to use in other meals, ensuring I had leftovers.
- Cook time varies: depending on how you prepare your chicken. Chicken can be made ahead of time to make this a quick meal.