Ingredients
- 2.5 cups spaghetti squash about 1/2 a medium-sized squash
- 2 cups cooked, shredded chicken breast about 1 medium-sized breast
- 1/2 red onion chopped
- 1/4 cup green onion
- 1/4 cup cilantro
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon chile powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4-1/2 teaspoon red pepper flakes
- 3/4 cup reduced-fat cheddar cheese grated and divided
- 1/2 cup barbecue sauce of choice
- 6 tablespoons plain fat-free Greek yogurt
- 2 tablespoons gluten-free panko crumbs
Instructions
Prep The Casserole Ingredients
- Preheat oven to 400°F.
- Cut the spaghetti squash in half and scoop out the seeds and strings. Place it face down on a baking sheet. Bake it until it is fork-tender, about 40 minutes.
- Bring a medium-sized pot of salted water to a boil. Boil the chicken breast until cooked through, about 20-25 minutes. Set aside to cool.
- While your chicken and squash are cooking, heat a grill pan over high heat. Cook the chopped red onions until they have nice grill marks, about 5 minutes. Set aside.
- Chop the green onion and cilantro. Set aside.
- Remove the fully cooked squash from the oven. Use a fork to scrape the flesh out of the skin and into a bowl. It will come out in the form of long, pasta-like strands.
Assemble The Casserole:
- Spray a casserole dish or cast-iron skillet with cooking spray.
- Using 2 forks, shred the chicken into small pieces. Place them in a large bowl.
- Add the spaghetti squash, grilled red onion, green onion, cilantro, salt, pepper, chile powder, cumin, garlic, paprika, red pepper flakes and 1/2 cup of the cheddar cheese.
- In a medium-sized bowl, combine the barbecue sauce and Greek yogurt
- Pour the yogurt mixture over the squash mixture. Mix gently until all ingredients are well combined.
- Pour the mixture into the prepared casserole dish. Top with the panko crumbs and remaining cheddar cheese.
Bake The Casserole:
- Bake at 400°F for 25 minutes. Turn oven to high broil. Broil until the topping is brown and bubbly, about 5 minutes.
- Let casserole cool on the counter for a few minutes before serving.