Have you ever tried a BBQ Chicken pizza? If you have, you will recognize the taste of this casserole. That pizza was Jessica’s inspiration in creating this casserole. She liked the pizza so much that she decided to make a healthier version of it that better supported her Paleo lifestyle.

This is a bit of a time-consuming dish to make, as you not only have to cook the spaghetti squash and wait for it to be cool enough to handle, Then you have to scrape the flesh out of the hull. Once that is done, you have to squeeze out as much liquid as possible. But it will be worth it!

INGREDIENTS

1 large spaghetti squash, cooked and shredded

1 pound beef bacon, divided

1 red onion, diced

2 pounds chicken breast, cut into bite size pieces

1½ – 2 cups Paleo BBQ sauce

¼ teaspoon pepper

Salt, to taste (depends on how salty the BBQ sauce is)

½ teaspoon garlic powder

3 eggs, room temperature

 

INSTRUCTIONS

Preheat your oven to 400° F. Line a 9×13-inch baking dish with parchment paper.

Squeeze as much excess liquid as possible out of the cooked spaghetti squash. Place it in a large bowl and pat dry with paper towel.

Cut lardons of bacon with scissors, or a sharp knife, and place in a large skillet. Cook over medium-high heat until crisp. Remove half of the bacon from the skillet onto a plate and set aside. Add onion and chicken to remaining bacon in the skillet and cook until the onion is translucent and chicken is cooked through and juices run clear.

Add chicken mixture to the spaghetti squash in the large bowl. Add the barbecue sauce, starting with 1½ cups and adding more, if needed. Add pepper, garlic powder and salt, if needed, stirring until well-mixed. Add the eggs, stirring until completely blended.

Place mixture into prepared pan. Top with remaining bacon and bake 30-35 minutes.

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Quick Tip:  If you really don’t want to try spaghetti squash (it is delicious!), then you could substitute rice.

Recipe and image courtesy of Jessica at Jay’s Baking Me Crazy