BBQ Chicken Pizza Spaghetti Squash Boats

Bright, smoky, and cheesy, these BBQ Chicken Pizza Spaghetti Squash Boats are a weeknight hero that feels like a treat. Everything you love about BBQ chicken pizza gets tucked into hollowed spaghetti squash “boats” for a lighter, veggie-forward twist that still hits all the cozy comfort notes. The squash roasts sweet and tender, the onions and garlic build a savory base, and a melty mix of smoked gouda and whole milk mozzarella brings that irresistible pull. Top with chopped cilantro, extra red onion rings, and a sprinkle of red pepper flakes for a flavor-packed finish.

This recipe is written so you can make it with confidence, step by step. The amounts are exact, and the directions below are rewritten into clear, practical steps so things go smoothly in the kitchen.

Why you’ll love it

• All the BBQ pizza flavor without the crust, ideal if you want more vegetables on the plate.
• Smoky gouda plus oozy whole milk mozzarella creates a perfect cheese pull.
• Make-ahead friendly: double the recipe and enjoy leftovers.
• Simple pantry-friendly ingredients and straightforward technique.

Ingredients

• ▢ 1 spaghetti squash
• ▢ 1 tablespoon olive oil
• ▢ 1/2 red onion, diced, plus a few rings saved for topping
• ▢ 3 garlic cloves, minced or pressed
• ▢ 1/2 cup BBQ Sauce
• ▢ 2 ounces shredded smoked gouda
• ▢ 4 ounces shredded whole milk mozzarella
• ▢ 1 cup shredded BBQ Chicken (see below)
• ▢ 2 tablespoons cilantro, coarsely chopped
• ▢ red pepper flakes
• ▢ salt
• ▢ pepper
• ▢ 1 pound (2 pounds if you want leftovers) boneless skinless chicken thighs*
• ▢ 1 cup BBQ sauce

*If you prefer, substitute boneless skinless chicken breasts for the thighs. Use the same weight specified above.

Make the shredded BBQ chicken

First, prepare the chicken that will fill and flavor the squash boats. The instructions below assume 1 pound of boneless skinless chicken thighs; increase to 2 pounds if you want extra to store as leftovers.

1. Season the chicken thighs lightly with salt and pepper on both sides.
2. Heat a skillet over medium-high heat and add a small drizzle of olive oil. When the oil shimmers, add the chicken thighs and brown them for 3–4 minutes per side. They should develop a golden exterior but do not need to be fully cooked through at this step.
3. Transfer the browned chicken to a small saucepan or to a baking dish if you prefer to finish in the oven. Add 1 cup BBQ sauce, coating the chicken evenly.
4. Cover and simmer the chicken on low for 15–20 minutes, or bake at 350°F (175°C) for 20–25 minutes, until the internal temperature reaches 165°F (74°C).
5. Remove the chicken from heat and let it rest for 5 minutes. Shred the chicken using two forks, toss it with the remaining pan juices and sauce, and set aside. You should have approximately 1 cup shredded BBQ Chicken for the recipe.

How to prepare the spaghetti squash

1. Preheat your oven to 400°F (200°C).
2. Carefully cut the 1 spaghetti squash in half lengthwise. Use a spoon to remove and discard the seeds and stringy bits from the center of each half.
3. Brush the cut sides of the squash with 1 tablespoon olive oil and season lightly with salt and pepper.
4. Place the squash halves cut-side down on a rimmed baking sheet lined with parchment or foil for easy cleanup.
5. Roast the squash in the preheated oven for 35–45 minutes, depending on the size of the squash, until the flesh is tender and easily shreds with a fork.
6. Remove the baking sheet from the oven and let the squash cool for 5–10 minutes until it is safe to handle.
7. Using a fork, scrape the flesh of each squash half to create spaghetti-like strands, leaving about a 1/4-inch border so each half holds its shape and resembles a “boat.”

Assemble and bake the BBQ Chicken Pizza Spaghetti Squash Boats

1. Reduce the oven temperature to 375°F (190°C) if it is still hot from roasting the squash.
2. In a medium skillet over medium heat, add a small splash of olive oil. Sauté 1/2 cup diced red onion until it softens and becomes translucent, about 3–4 minutes.
3. Add 3 garlic cloves, minced or pressed, and cook for 30–60 seconds until fragrant. Season the onion and garlic with a pinch of salt and a few grinds of black pepper. Remove the skillet from heat.
4. Stir 1/2 cup BBQ Sauce into the sautéed onion and garlic, combining well to form a saucy base.
5. Mix in the spaghetti squash strands and toss gently until the squash is evenly coated with the BBQ onion mixture. Taste and adjust seasoning with salt and pepper if needed.
6. Spoon the sauced squash strands back into the hollowed squash shells, dividing the mixture evenly between the two halves.
7. Top each filled squash half with the shredded BBQ Chicken, distributing 1 cup total across the boats.
8. Sprinkle 2 ounces shredded smoked gouda evenly over the two boats, then add 4 ounces shredded whole milk mozzarella on top for a melty finish.
9. Place the assembled boats on a baking sheet and bake at 375°F (190°C) for 12–15 minutes, or until the cheese is melted and bubbly and the edges of the squash are warmed through.

Finishing touches

1. Remove the boats from the oven and let them rest for 2–3 minutes.
2. Top with the reserved red onion rings for a fresh crunch, then sprinkle 2 tablespoons coarsely chopped cilantro across the boats.
3. Add a light sprinkle of red pepper flakes for a touch of heat, if you like, and finish with an optional extra drizzle of BBQ sauce for more saucy flavor.
4. Season with additional salt and pepper to taste, slice each boat in half or serve as whole halves, and dig in.

Troubleshooting and tips

• If your spaghetti squash is not shredding into strands, it likely needs a few more minutes in the oven; it should be tender and pull apart easily with a fork.
• To save time, roast the squash ahead of time and store it in the refrigerator for up to 3 days before assembling and baking the boats.
• For a smokier flavor, use a barbecue sauce labeled “smoky” or add a small pinch of smoked paprika into the sautéed onion mixture.
• Want crispier edges? After baking, broil the boats for 1–2 minutes, watching closely, until the cheese develops golden spots.
• Use a good quality shredded cheese for best melt and flavor: the smoked gouda brings signature smoke, while whole milk mozzarella ensures a rich, stretchy melt.

Make-ahead and storage

These BBQ Chicken Pizza Spaghetti Squash Boats store well. Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10–12 minutes or until warmed through. If you have extra shredded BBQ chicken, freeze it in a sealed bag for up to 3 months and thaw before using.

Serving suggestions

• Serve with a crisp green salad and a simple vinaigrette to balance the richness.
• Pickled red onions or a light cucumber salad make bright, refreshing accompaniments.
• A small bowl of extra BBQ sauce for dipping is always welcome at the table.

Nutrition and portioning

One spaghetti squash half makes a generous serving for one person as a main dish, or split a single squash between two people with side dishes. Increasing the chicken to 2 pounds gives you extra shredded BBQ chicken for sandwiches, salads, or more stuffed squash next day.

Final thoughts

These BBQ Chicken Pizza Spaghetti Squash Boats are a fun, flavorful twist on two favorites: BBQ chicken pizza and roasted spaghetti squash. They come together with pantry-friendly ingredients and straightforward steps, yielding a dish that looks special but is easy enough for a busy weeknight. The balance of sweet BBQ sauce, smoky gouda, melty mozzarella, and bright cilantro makes each bite satisfying and memorable. Make a double batch for leftovers—these reheat beautifully and keep their texture and flavor.

Printable recipe (quick reference)

• Spaghetti squash: roast at 400°F until tender, then scrape into strands.
• Chicken: brown 1 pound boneless skinless chicken thighs, simmer or bake with 1 cup BBQ sauce until 165°F, shred.
• Sauté 1/2 cup diced red onion + 3 garlic cloves; stir in 1/2 cup BBQ sauce and toss with spaghetti squash.
• Fill squash halves with sauced strands, top with 1 cup shredded BBQ chicken, 2 oz smoked gouda, and 4 oz whole milk mozzarella.
• Bake at 375°F for 12–15 minutes until cheese is melted. Top with reserved onion rings, 2 tbsp cilantro, red pepper flakes, salt, and pepper.

Enjoy your BBQ Chicken Pizza Spaghetti Squash Boats—cheesy, saucy, and endlessly satisfying.

BBQ Chicken Pizza Spaghetti Squash Boats

A lighter, family-friendly BBQ chicken pizza served in roasted spaghetti squash halves for a fun low-carb twist.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 spaghetti squash
• 1 tablespoon olive oil
• 1/2 red onion, diced plus a few rings saved for topping
• 3 cloves garlic minced or pressed
• 1/2 cup BBQ sauce
• 2 ounces smoked gouda, shredded
• 4 ounces whole milk mozzarella, shredded
• 1 cup shredded BBQ chicken see directions for chicken preparation
• 2 tablespoons cilantro, coarsely chopped
• red pepper flakes to taste
• salt to taste
• pepper to taste
• 1 pound boneless skinless chicken thighs use 2 pounds if you want leftovers
• 1 cup BBQ sauce (for cooking chicken)

Equipment

• Cutting Board
• Chef’s knife
• microwave-safe dish
• Large Skillet
• Fork
• Baking Dish
• Oven
• Spoon

Method

 

1. Prepare the chicken: season thighs with salt and pepper and coat with 1 cup BBQ sauce; either cook in a crockpot on low for 4 hours, shred, return to sauce and cook 30 more minutes, or bake at 425°F for 20–25 minutes until cooked through, then shred and toss with remaining sauce.
2. Preheat the oven to 350°F for finishing the squash boats.
3. Trim the ends of the spaghetti squash, cut it in half lengthwise, and scoop out the seeds.
4. Place squash halves cut-side up in a microwave-safe dish and microwave 12–15 minutes, or until the flesh easily shreds with a fork; set the shells aside for stuffing and use a fork to shred the flesh into noodle-like strands.
5. Heat 1 tablespoon olive oil in a large skillet over medium heat, add a pinch of red pepper flakes and the minced garlic, and cook 30 seconds until fragrant.
6. Add the diced red onion to the skillet, season with salt and pepper, and cook about 5 minutes until beginning to soften.
7. Add the shredded spaghetti squash, 1 cup shredded BBQ chicken, and 1/2 cup BBQ sauce to the skillet; mix until combined and adjust salt and pepper to taste.
8. Place the empty squash shells in a baking dish and evenly divide the BBQ spaghetti squash mixture between them.
9. Top each filled squash with shredded mozzarella and smoked gouda, add a few small dollops of extra BBQ sauce if desired, and arrange reserved onion rings on top.
10. Bake at 350°F for 10 minutes until cheese is melted and bubbly, then broil 1–2 minutes if you want the cheese browned—watch closely to avoid burning.
11. Garnish with chopped cilantro and a sprinkle of red pepper flakes; serve (one spaghetti squash boat equals two servings).

Notes

• I used 2 pounds of chicken when making the crockpot version so I had leftovers.
• Cook time for chicken varies by method used.
• You can make the chicken ahead to speed up assembly.