Recipe: BBQ Chicken Spaghetti Squash Casserole

BBQ Chicken Spaghetti Squash Casserole


This recipe was inspired by my youngest son’s love for barbecue chicken pizza and my desire to be able to squeeze some more veggies into his diet while also making a dinner everyone else can enjoy. I feel like a constant battle I face is figuring out how to feed everyone a meal they like without making four entirely different things. I know most of you can relate!

My husband and I try and eat low carb as much as possible. However, this recipe does contain some sugar depending on what kind of BBQ sauce you use. I love this BBQ sauce recipe for eating with pork or chicken but it is NOT low sugar. I only use about a 1/3 cup of it for the entire casserole so it ends up being not too much per serving but we would still consider this meal a bit of a cheat.

Prep Ahead Tip: I frequently make meals like these on weeknights but usually I prep ingredients ahead of time (although you don’t have to). For this one, I would cook the spaghetti squash and chicken ahead of time to save at least an hour of prep time on the actual night I am serving.


Spaghetti Squash Casserole


  • 1 large spaghetti squash, roasted
  • 2 cups cooked chicken, shredded
  • 1/3 cup BBQ sauce + 2 tablespoons
  • 1/2 cup red onion, sliced
  • 1 cup cheese, shredded, half Monterey Jack and half Cheddar
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic salt
  • salt and pepper to taste


Roast Spaghetti Squash: The easiest and fastest way I have found to cook a spaghetti squash is to cut it in half and remove the seeds. Then, rub a little olive oil on the cut sides, place both halves flat side down on a cookie sheet and roast for about 30-45 minutes at 400 degrees. Remove from the oven and allow squash to cool. Scrape out the insides with a fork and put in a bowl. Set aside.

Roast chicken: My absolute favorite way to make shredded chicken for a recipe like this one is to roast bone-in chicken breasts in the oven. (You can also use poached boneless breasts or even store-bought rotisserie). For roasting, I rub them with a little olive oil, sprinkle with salt and pepper and roast at 375 degrees for 45 minutes. Remove from the oven, allow to cool and then pull the meat off the bone and shred with a fork. Set aside.

Preheat the oven to 350 degrees. Add the olive oil to a skillet on medium-high heat and saute the red onion 4-5 minutes until translucent. Sprinkle with garlic salt and add the cooked shredded chicken and barbecue sauce. Cook for about 2 minutes, just until the flavors come together.

Toss the cooked spaghetti squash with 2 tablespoons barbecue sauce and salt and pepper to taste.

Spray a 9×13 casserole with cooking spray and pour the spaghetti squash into the casserole. Top with the chicken and onion mixture followed by cheese over the top. Bake for 10-15 minutes or until cheese is melted.

Serves: 6

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