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Well it is hard for a man to cook. But Barbecue chicken stuffed spaghetti squash boats are so easy to make. What you have to do is to the follow the easy instructions. Just cook the shredded chicken in the slow cooker! It is a tasty light and hearty gluten-free spaghetti squash recipe you can feel lean about eating. It is a tasty gluten-free dish, which make you the lover of the family.

As for the side note, roasted chicken can be used instead of cooking the chicken in the slow cooker. Just shred a roasted chicken and combine with barbecue sauce before stuffing the squash.


2 chicken breasts

1 1/4 cup barbecue sauce

1 spaghetti squash

1 tablespoon olive oil

1/2 cup shredded mozzarella cheese or dairy-free cheese

1/4 cup red onions, sliced or diced

1/4 cup orange or yellow peppers diced

1/4 cup cilantro, chopped (for garnish)


The first thing is to add the chicken to the slow cooker with 1 cup of barbecue sauce on top. Then, cook on high for 2 hours. Shred the chicken using two forks. After that, slice the spaghetti squash in half and scoop out the seeds in the center with a spoon. Add a drizzle of olive oil and flip the halves upside down on a baking pan. Add a splash of water to the bottom of the pan.

Afterwards, bake it for 35-45 minutes or until the squash is soft when poked with a fork. Scrape the sides with a fork to fluff the “noodles.” Add 1/4 cup of cheese to each boat, and then divide the shredded chicken to each boat. Sprinkle with peppers, onions, and cilantro on top.

Not as you like, have it right away or bake at 350 degrees F for 15 minutes to cook the onions and crisp the top slightly. Garnish with the remaining 1/4 cup (or less) barbecue sauce and cilantro.