Step 1

Pre-heat oven to 400 degrees F.

Step 2

Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, microwave the squash for 4-5 minutes.

Step 3

Rub the cut side of the squash with the olive oil.

Step 4

Place the squash inside a baking dish or on a rimmed baking sheet, cut side down, and roast for about 40 minutes, or until tender and easily pierced with a fork.

Step 5

For the chicken, you can use a storebought rotisserie chicken, grill, pan sear, or cook it in the Instant Pot, then chop, or shred, whichever you prefer

Step 6

Add the 1/2 cup of barbecue sauce to the chicken and mix well.

Step 7

Once squash is roasted, allow to cool until easily handled. Use a fork to separate and fluff the strands of spaghetti squash.

Step 8

Remove about 1/2-3/4 the spaghetti squash strands and toss together with the chicken and half of the cheeses.

Step 9

Spoon the mixture into your squash boat and top with the onions, remaining cheese, and chopped bacon.

Step 10

Bake at 350 degrees F for 10-15 minutes until the cheese is golden and bubbly.

Step 11

Top with an extra drizzle of barbecue sauce, ranch dressing (if desired), and chopped parsley.