Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out seeds, and place cut-side down on a lined baking sheet.

Roast squash for 30-45 minutes until tender. Let it cool slightly before flipping.

In a mixing bowl, combine shredded cooked chicken, BBQ sauce, and red onion. Add optional veggies if desired.

Shred the inside of the baked squash, creating a nest for the filling.

Stuff each half of the squash with the chicken mixture and top with cheese.

Return to oven for 10-15 minutes until cheese is bubbling and golden brown.

Let cool for a couple of minutes, garnish with herbs if desired, and serve warm.