BBQ Baked Chicken Spaghetti Squash
SERVINGS 4
Ingredients
- 4 Cups spaghetti squash
- 16 oz chicken breasts
- 1/2 onion
- 1/4 Cup green onions
- 1/4 Cup cilantro
- 2 egg
- 1/2 tsp Salt
- 1/8 tsp black pepper
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp Garlic Powder
- 1/4 tsp paprika
- 1/4-1/2 tsp red pepper flakes use 1/4 if you like some heat
- 3/4 Cup cheddar cheese divided
- 1/2 Cup BBQ sauce vinegar based
- 6 Tbsp non fat greek yogurt
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
- In a medium sized bowl, combine the BBQ sauce, eggs and Greek yogurt
- Pour the yogurt mixture over the squash mixture and mix until well combined.
- Pour into the casserole dish and top with whole wheat panko and remaining cheddar cheese.
- Bake at 400 degrees for 25 minutes. Then turn your oven to HIGH broil and broil for around 5 minutes, until the topping is brown and bubbly.
Nutrition
Calories: 372kcalCarbohydrates: 25gProtein: 40gFat: 12gSaturated Fat: 4gCholesterol: 173mgSodium: 929mgPotassium: 502mgFiber: 2gSugar: 17gVitamin A: 665IUVitamin C: 4mgCalcium: 172mgIron: 2mg
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