BBQ Chicken Spaghetti Boat

1 medium spaghetti squash Avocado oil Salt and pepper, to taste 1 Tbsp. butter ¼ yellow onion, diced 2 cups cooked chicken, diced ½ cup favorite barbecue sauce 1 cup shredded cheese of choosing Preheat oven to 400°F and line baking sheet with parchment paper. Microwave squash 3-5 minutes to soften just enough to make it easy to cut. Scoop out innards and seeds with sturdy spoon. Brush surface of flesh of both halves with avocado oil. Sprinkle each with salt and pepper to taste. Place each half, cut side down, on prepared baking sheet. Roast for 35-50 minutes until it has reached your desired tenderness. Once cool enough to handle, use fork to shred roasted flesh into strings. Melt butter in large skillet over medium heat. Add onions and sauté until translucent, 3-5 minutes. Add chicken and barbecue sauce. Cook until heated through. Remove about 1/2-3/4 squash strands and toss together with your chicken in skillet. Add about ½ cup cheese. Stuff back into your squash boat and top with remaining cheese. If desired, return to oven to melt cheese, or just leave on counter for 5 minutes to melt. Top with jalapeno pieces, bell peppers or any veggies as desired.