BBQ Chicken Spaghetti Squash Casserole

A delicious low carb and gluten free BBQ Chicken casserole that is easy on the waistline! A taste of the southwest for dinner!
Directions for: BBQ Chicken Spaghetti Squash Casserole

Ingredients

2 cups spaghetti squash (about 1/2 medium-sized squash)

2 cups shredded chicken breast (about 1 medium-sized breast)

red onion, thinly diced

cup green onion, diced

cup cilantro, diced

tsp salt

⅛ tsp pepper

tsp chile powder

tsp cumin powder

tsp garlic powder

tsp paprika

- tsp red pepper flakes (use 1/4 if you like some heat)

cup reduced fat Cheddar cheese, grated

3 Tbsp low-fat sour cream

3 Tbsp fat-free plain Greek yogurt

cup + 3 Tbsp sugar-free BBQ sauce of choice

2 Tbsp whole wheat panko

cup Reduced-fat Cheddar cheese, grated

Directions

1. Preheat oven to 400F.

2. Cut you squash in half and scoop out the seeds and the guk inside. Place it on a cookie sheet face down, and bake it until it is fork tender (about 40 mins).

3. Bring a medium sized pot of salted water to a boil and boil your chicken until cooked through (20-25 mins.) Let cool.

4. 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.

5. Dice the green onion and cilantro and grate the cheddar cheese and set everything aside.

6. Once your squash has cooked, it's time to throw everything together.

7. Spray a casserole dish (mine was a 9-inch round) with cooking spray.

8. Using 2 forks, shred the chicken into small pieces and throw into a large bowl.

9. 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.

10. In a medium sized bowl, combine the sour cream, Greek yogurt and BBQ sauce.

11. Pour the sour cream mixture over the squash mixture and mix until well combined.

12. Pour into the casserole dish and top with whole wheat panko and remaining cheddar cheese.

13. Bake at 400F for 25 minutes. Then turn your oven to HIGH broil and broil for around 5 minutes, until the topping is brown and bubbly.

14. Devour!

Tips and Substitutions

Prep time and cook time does not include time to roast the squash.

If you are wanting gluten free, just leave the panko off the top and add a bit more cheese!