BBQ CHICKEN SPAGHETTI SQUASH
Man this one was satisfying!
The idea first popped into my head a few months ago and I haven’t been able to shake my desire to try a barbecue spiked spaghetti squash ever since.
I’m super happy to report that I finally made my recipe daydream a reality and it was AWESOME!
I had mine straight out of the squash boat (as per usual!) and I served Paul’s baked casserole style with extra cheese and veggies and a dollop of sour cream on top of the BBQ drizzle. I may or may not have stolen some of his as well. Thumbs up all around, yo!
Ingredients
TASTY EXTRAS:
Instructions
The idea first popped into my head a few months ago and I haven’t been able to shake my desire to try a barbecue spiked spaghetti squash ever since.
I’m super happy to report that I finally made my recipe daydream a reality and it was AWESOME!
I had mine straight out of the squash boat (as per usual!) and I served Paul’s baked casserole style with extra cheese and veggies and a dollop of sour cream on top of the BBQ drizzle. I may or may not have stolen some of his as well. Thumbs up all around, yo!
Ingredients
- 1 medium spaghetti squash
- 1/4-1/2 green bell pepper (diced)
- 1/4 red or white onion (sliced or chopped)
- 12 oz chicken breast (2 cups chicken cooked + chopped)
- 1/3 cup favorite bbq sauce
- 2 oz grated cheese plus extra to taste
TASTY EXTRAS:
- jalapeño slices
- fresh parsley or cilantro
- extra BBQ sauce for drizzling
- ranch dressing for drizzling
- any extra veggies your heart desires
Instructions
- Pre-heat oven to 400 degrees F.
- Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 4-5 minutes to soften it up just a tad. The knife slides through way easier this way!
- Next grab a lipped baking sheet or a rimmed baking dish.
- Rub the cut side of the squash with a teeny bit of olive oil.
- For full instructions : peasandcrayons.com
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