Simple whole30 spaghetti squash with chicken and BBQ sauce finished with a drizzle of creamy dairy free sauce. The spaghetti squash boats are baked in the oven until tender then stuffed with shredded chicken breast and tossed together in a vibrant BBQ sauce – a delicious lunch or dinner made with only whole foods!
Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
Preheat oven to 380F.Brush the insides of the squash with oil, and season with salt. Get a rimmed baking sheet and place the squash cut-side down.
Bake The Spaghetti Squash
Bakethe spaghetti squash for 35 minutes upside-down then flip the halves so that the cut-side is facing up and bake for additional 20 minutes at a higher temperature (410F) to get nice caramelized edges. Optional: Switch the oven to broil on for 2-3 minutes to brown and crisp up the edges. Allow to cool for about 15 minutes.
Prepare The Filling
Bake the chicken breasts at the same time as the spaghetti squash (in a separate dish). Just season with salt and pepper and you'll need to bake them approximately 25-30 minutes. Shred the chicken once it's done cooking.
Meanwhile in a skillet sauté the onion with chopped bell pepper with in 1 tablespoon of oil until tender.
Add the BBQ sauce and the shredded chicken to the skillet and mix to combine.
Once the spaghetti squash is done baking, allow to cool for 15 minutes and then scrape the along the edges to create strands and remove them on a dish.
Fill The Squash Boats
In layers add the BBQ sauce and chicken mixture: one layer of squash noodles and follow with BBQ sauce mixture and chicken until you fill it up.
Finish with a drizzle of homemade dairy free ranch sauce (I'm using it as cheese substitution) and a sprinkle of fresh chopped herbs like parsley or cilantro.
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