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Chicken Bacon Jalapeño Spaghetti Squash

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In this Chicken Bacon Jalapeño Spaghetti Squash,  roasted spaghetti squash halves are stuffed with bbq sauced chicken and topped with, red onion, bacon and sliced jalapeño. Serves 4 in a little over an hour.
Course Mains & Entrees
Cuisine American
Keyword bacon, bbq sauce, chicken, jalapeño, spaghetti squash, squash
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 484
Author Laurie McNamara


  • 2 medium spaghetti squash
  • olive oil spray
  • 4 slices bacon
  • 1/2 medium yellow onion
  • 2 cloves garlic minced
  • 3 cups cooked chicken or rotisserie, shredded
  • 1/3 cup barbecue sauce (homemade or store-bought), plus more if desired
  • 1/2 cup monterey jack cheese freshly shredded
  • 1/4 red onion sliced thin
  • 2 jalapeños sliced thin
  • cilantro minced, for serving
  • 1/2 cup fried onions or homemade fried shallots for serving (optional, but delicious)


  • Start by preheat your oven to 400°. Spray a roasting pan with olive oil spray and place two halved squash, cut-side down and roast for 30 to 40 minutes, or longer depending on their size. You will know they are done with a fork easily pierces through the outer flesh.

    TIP: To make cutting the squash in half easier, you can microwave the whole squash for 4 minutes. The knife will cut into them easier this way, but is totally optional.
  • While the squash is roasting, dice the bacon and add them to a small skillet. Sauté the bacon until crispy, then transfer them to a plate that is lined with paper towel.
  • If there’s an excess of bacon fat in the skillet, drain most of it and discard. Then add in the yellow onion and garlic with a pinch of salt. Stir and cook for 5 minutes or until the onions are soft and translucent.
  • Add shredded cooked chicken into a bowl with the barbecue sauce, sautéed onions and garlic with half of the crispy bacon pieces. Stir to combine.
  • Once the spaghetti squash has roasted and is fork tender, sprinkle the inside of each squash with salt. Use tongs to hold the squash in place while using a fork to scrape up some of strands of squash from each one. Add the spaghetti squash strands to the bowl with the chicken and toss to combine.
  • Divide the filling equally among the squash halves and reduce the oven temperature to 350°.
  • Top with cheese, red onion, jalapeño and remaining crispy bacon.
  • Bake on the middle rack of your preheated oven for 15 to 20 minutes or until the cheese is melted and golden in spots.
  • Serve with a sprinkle of minced cilantro or parsley, a drizzle of extra barbecue sauce and crispy fried onions.


I like to use spaghetti squash that’s on the smaller side for a personal serving size. Otherwise, larger ones can be halved again after the entire recipe has been prepared.


Serving: 1stuffed squash | Calories: 484kcal | Carbohydrates: 49g | Protein: 33g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 92mg | Sodium: 542mg | Potassium: 882mg | Fiber: 8g | Sugar: 22g | Vitamin A: 860IU | Vitamin C: 21mg | Calcium: 245mg | Iron: 3mg