For the rub: Mix the chipotle, ancho, onion powder, cumin, garlic and ginger in a large bowl and set aside.
For the chicken: Preheat the oven to 375 degrees F. Rub the chicken with half of the BBQ rub, some salt and pepper, and then marinate for 2 hours.
Place the chicken in a roasting pan and cover with foil. Roast for 30 minutes, then remove the foil and cook until the thighs are cooked through, 15 minutes. Cool and reserve the liquid from the pan. Shred the chicken and add half of the reserved cooking liquid.
In a large saute pan, heat the oil and add the red and yellow peppers. Cook for 3 minutes, and then add the remaining BBQ rub and reserved cooking liquid. Bring to a boil and simmer until reduced by half. Mix the chicken with the peppers, and then keep warm.
For the squash: Generously season the squash with salt and pepper and roast until the flesh is easily pierced with a fork, 50 minutes.
Cool and scrape the flesh with a fork.
For the pico de gallo: Mix the cilantro, tomatoes, jalapenos, lime juice, onions and some salt. Marinate for 30 minutes.
For the cheese sauce: Mix 1 tablespoon of the milk with the cornstarch and set aside. Bring the remaining milk to a boil with the bay leaf. When milk begins to boil add the cornstarch mixture and simmer, stirring until the milk thickens. Add the cheese and season with salt and cayenne pepper. Add 1 cup of the warm cheese sauce to the cooled squash and mix until the sauce coats the squash.
To serve, place some shredded chicken on a bun and top with some cheesy spaghetti squash and spicy pico de gallo. Repeat for the remaining buns and filling.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Nikki Dinki