This crowd-pleasing, gluten free BBQ Baked Chicken Spaghetti Squash Casserole is cheesy, flavorful and delicious! You'll never know it's low carb and only 214 calories!
Course Dinner, Main Course
Cuisine American
Prep Time 45 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 4People
Calories 214kcal
Author FoodFaithFitness
Ingredients
2.5CupsRoasted spaghetti squashabout 1/2 a medium sized squash
2CupsShredded chicken breastabout 1 medium sized breast
1/2Red onionthinly diced
1/4CupGreen oniondiced
1/4CupCilantrodiced
1/2tspSalt
1/8tspPepper
1/4tspChile powder
1/4tspCumin powder
1/4tspGarlic Powder
1/4tspPaprika
1/4-1/2tspRed pepper flakes,use 1/4 if you like some heat
3/4CupGrated Reduced fat cheddar cheese,divided
1/2CupNatural BBQ sauce of choice
6TbspFat free plain greek yogurt
2TbspGluten Free panko(such as Ians)
Instructions
Preheat oven to 400 degrees.
Cut you squash in half and scoop out the seeds and the guk inside. Place it on a cookie sheetface down, and bake it until it is fork tender (about 40 mins)
Bring a medium sized potof salted water to a boil and boil your chicken until cooked through (20-25 mins.) Let cool.
While your chicken and squash are cooking, dice the red onion and throw it into a grill pan on High heat, until it is has nice grill marks. (about 5 mins.) Set aside.
Dice the green onion and cilantro and grate the cheddar cheese and set everything aside.
Once your squash has cooked, it's time to throw everything together.
Spray a casserole dish or cast-iron skillet with cooking spray.
Using 2 forks, shred the chicken into small pieces and throw into a large bowl.
Add in the spaghetti squash, grilled red onion, green onion, cilantro, salt, pepper, chile powder, cumin, garlic, paprika, red pepper flakes and 1/2 cup reduced fat cheddar cheese, reserving the rest for later