(WHOLE30, GLUTEN FREE, GRAIN FREE, DAIRY FREE, PALEO)

This BBQ Chicken Spaghetti Squash is a little sweet, a little savory, and so delicious.  I used leftover BBQ Chicken which made these spaghetti squash bowls a breeze.  This recipe is also great for leftovers; it reheats extremely well (I just put some in Tupperware and heat it up the next day).  I typically make spaghetti squash on Sundays which allows me to eat the leftovers all week long.  You can totally customize your choice of meat and sauce in place of the BBQ chicken.  I hope you enjoy this as much as I do!

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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Lunch, Dinner
Servings: 4

Ingredients:

1 large spaghetti squash
1 TBL coconut oil, melted
2 cups BBQ chicken (I use this BBQ sauce)
Red onion, to garnish

Directions:

Preheat oven to 400 degrees and line a baking sheet with parchment paper.  Cut squash down the middle vertically.  Scoop out insides/seeds using a large spoon.  Discard seeds.

Coat the insides of the squash with melted coconut oil and lay face down.  Bake for 30-40 minutes or until insides are soft and able to be pulled apart.  They will resemble the shape of spaghetti.

Once the squash is done, top with chicken and red onion.

Enjoy!