BBQ Chicken Spaghetti Squash Bowls

If you love the idea of a cozy bowl that feels like comfort food but also fits into your gluten free routine, these BBQ chicken spaghetti squash bowls are going to be a new favorite. Tender roasted spaghetti squash strands become the base for juicy BBQ-sauced chicken and all the good toppings you’d expect — it’s like barbecue night meets cozy dinner bowl, without any gluten.

This recipe is ideal for weeknights, meal prep, or whenever you want a flavorful dinner that doesn’t feel heavy. Roasting the squash brings out a mild sweetness and gives you those noodle-like strands that pair beautifully with tangy BBQ sauce. Shredded chicken combined with barbecue sauce makes a rich, satisfying filling that’s delicious on its own or mixed right into the squash.

Whether you’re serving this for family dinner or bringing it to a potluck, these bowls strike a great balance of savory, smoky, and sweet. Plus, they’re naturally gluten free and simple to throw together with pantry staples and leftover chicken.

Prep Time: 30 minutes

Cook Time: 45 Minutes

Serves: 4

Ingredients:

1 Spaghetti Squash

2 tbsp Olive Oil

½ tsp Salt

½ tsp Pepper

1 tsp Garlic Powder

1 tsp Onion Powder

2 tsp Italian Seasoning

3 Large Chicken Breasts

1 cup BBQ Sauce

½ Red Onion, thinly sliced

1 cup shredded Colby Jack Cheese

Optional toppings: chopped cilantro, bacon, diced avocado, lime wedges, shredded cheese or dairy-free cheese, green onions

Instructions:

1. Preheat your oven to 400 °F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with a little salt and pepper. Place cut-side down on a baking sheet.

2. Roast for 35–40 minutes, or until the squash is fork-tender and strands pull away easily. This creates the “noodles” that make the bowl feel hearty.

3. Remove the squash from the oven and let it cool slightly. Use a fork to scrape the inside into spaghetti-like strands, keeping them in the shell or placing them in a large bowl.

4. In a separate bowl, combine the shredded chicken with BBQ sauce. You can use as much or as little sauce as you like depending on how saucy you want the bowls. Stir in corn, black beans (if using), and diced red onion for extra texture and flavor.

5. Divide the roasted spaghetti squash between bowls. Top with the BBQ chicken mixture and any additional toppings you love — cilantro, avocado, lime juice, or a sprinkle of shredded cheese are all great options.

6. These bowls are best served warm, straight out of the oven. A squeeze of lime or a drizzle of extra BBQ sauce adds brightness before serving.

Tips for Perfect BBQ Chicken Spaghetti Squash Bowls

• Don’t skip roasting: Roasting the squash brings out sweetness and creates the perfect texture for shredding into noodles.

• Use cooked chicken: Leftover or rotisserie chicken makes this ultra-quick. Just toss with BBQ sauce and heat through.

• Mix up add-ins: Corn and black beans add color and fiber, but you can swap in diced bell peppers, sautéed onions, or jalapeños for extra flavor.

• Make it cheesy: Sprinkle shredded cheese or dairy-free cheese on top and broil until melty for a rich finish.

• Fresh toppings: Cilantro, lime, and avocado bring brightness and balance to the smoky BBQ flavors.