BBQ Spaghetti Squash Casserole

BBQ Spaghetti Squash Casserole

Creamy enough to be comfort food but healthy enough for a weeknight dinner, this BBQ chicken and spaghetti squash casserole is a delicious cold-weather season dish!

I can’t take credit for this genius recipe idea, as I adapted it from Food Faith Fitness. If you haven’t checked out her blog yet, I highly recommend it as she has so many delicious, healthy recipes that I guarantee you’ll love. I especially am in awe of her inventive overnight oats recipes!

Pan of BBQ squash casserole

For this recipe, I made a few tweaks based on mine and Bry’s taste preferences. I also doubled the recipe as a serving size for Bry is two or three times larger than the average person. Other changes included ratio of BBQ sauce to Greek yogurt, adding flavorings to the chicken while it’s poaching, decreasing the onions, adding in some mozzarella cheese and using pulsed oats in place of panko bread crumbs.

Slice of BBQ spaghetti squash casserole on spatula

I was never a huge spaghetti squash fan, as I’d always had it prepared as an alternative to spaghetti noodles. I don’t care what anyone says, spaghetti squash does not equal spaghetti noodles. But once I started experimenting with other recipes I came to love spaghetti squash as an ingredient. This casserole is super filling and creamy, while also giving you a hefty dose of good nutrition. It also is a great food prep meal, as it can be made a day or two in advance. 

By the way happy Friday! I’m sure many of you are either getting ready to travel or are preparing the house for guests. I know Bry and I will be spending a good amount of time scrubbing down the apartment as next week will be the first time his mom and step-dad have seen our new place. I’m also nerdily excited as a brand new, humongous Whole Foods just opened up about two blocks from our apartment so you can bet I’ll be spending a lot of time exploring all the new options (including a 100 lb cheese tower!).

Pan of BBQ spaghetti squash casserole

BBQ Spaghetti Squash Casserole

Creamy enough to be comfort food but healthy enough for a weeknight dinner, this BBQ chicken and spaghetti squash casserole is a delicious cold-weather season dish!
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: American
Keyword: BBQ, Spaghetti Squash
Servings: 6
Author: Kelli


  • 1 medium spaghetti squash
  • 2 large chicken breasts
  • 2 cups chicken broth
  • 1/2  Red onion thinly diced
  • 1/2  tsp  Salt
  • 1/8  tsp  Pepper
  • ½   tsp  Chile powder
  • ½ tsp  Cumin powder
  • 1 tsp minced garlic
  • ½   tsp  Paprika
  • ½ cup cheddar cheese shredded
  • ½ cup mozzarella shredded cheese
  • ¾ cup BBQ sauce of choice my go-to is Annie’s
  • 2/3 cup 2% fat plain Greek yogurt
  • ¼ cup rolled oats
  • Pinch salt and pepper


  • Preheat oven to 400F and cover baking sheet with foil.
  • Cut spaghetti squash in half and scoop out all the seeds. Place squash on baking sheet, cut-side down.
  • Place in oven and cook 40 minutes, or until soft when pierced with a fork.
  • While squash is roasting, pour chicken broth into a medium-sized pot and bring to a boil. Once boiling, add chicken breasts and cook 20-25 minutes, or unitl cooked through.
  • Once cooked, shred chicken and place in large mixing bowl. Add diced red onion, salt, pepper, chili powder, cumin, minced garlic, and paprika.
  • Once squash is cooked, use a fork to scrape out the flesh of the spaghetti squash and add to large mixing bowl.
  • Add 1/4 cup each of cheddar and mozzarella cheese, all the BBQ sauce, and the Greek yogurt to the mixing bowl and toss well to combine.
  • Pour chicken and squash mixture into a 9″x13″ baking dish. Top with remaining cheese.
  • In a food processor, add oats with a pinch of salt and pepper. Pulse until it forms small crumbs, similar to bread crumbs. Sprinkle over top of casserole.
  • Place casserole in oven and bake at 400F for 25 minutes. Then turn oven to high broil and broil for 5 minutes, or until cheese and oats are brown and bubbly.
  • Remove from oven, cut into 6 slices, and enjoy!


Nutrition for 1/6 of recipe: 250 calories, 3 g saturated fat, 28 g carbohydrate, 2 g fiber, 18 g protein Recommend serving with avocado and extra BBQ sauce

Add a comment


About Kelli McGrane Headshot

I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

About Kelli McGrane Headshot

Welcome to The Healthy Toast!

Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

Please contact me at to request a copy of my resume or media kit, or to inquire about rates and services.

Follow Me on Instagram

My Networks

Recipe Redux Blogging Network
Nutrition Blogging Network
Healthy Aperature Blogging Network
Kelli McGrane is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to This means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust!

Follow Me on Instagram