BBQ Chicken Pizza Spaghetti Squash

Whether you're low carb, gluten free or just got home from a week long endless poolside margaritas and non-stop guacamole vacation like I did, I really think you're going to love this BBQ Chicken Pizza Spaghetti Squash! These beauties only require 7 ingredients and pack in so much flavor!

The spaghetti squash rings make the perfect bowl for all the smoky sweet BBQ shredded chicken to sit in while it's smothered in bacon, cheese and diced red onion.

BBQ Chicken Pizza Spaghetti Squash

1 spaghetti squash (about 8 inches long)

1 teaspoon salt

1 teaspoon pepper

4 cups shredded cooked chicken

1 cup barbecue sauce

1/3 cup chopped red onion

8 ounces shredded pepper jack cheese

6 slices cooked bacon, chopped

1/3 cup chopped cilantro

Preheat oven to 400 degrees.

Cut off the ends of the spaghetti squash with a very sharp knife. Then cut the spaghetti squash into 1-inch-thick rings.  (my spaghetti squash was about 8 inches long, so I was able to make 8 rings) Scoop out and discard the seeds from the middle and place the rings on a large cookie sheet. Spray the rings on both sides with olive oil spray and sprinkle evenly with salt and pepper.

Place in the oven for 20 minutes, turn the rings over and continue to cook for another 20 minutes.

While the squash is roasting, stir the chicken and barbecue sauce together in a medium mixing bowl until evenly coated.

Once the squash rings are roasted, top each ring equally with the shredded chicken mixture. Sprinkle each with red onion, shredded cheese and crumbled bacon. Place back in the oven for 5-7 minutes, until the cheese is melted and bubbly.

Remove from the oven and sprinkle with cilantro. Serve immediately.

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