Low carb and bbq? Yes, please. I also love the versatility of spaghetti squash. If you haven't worked with spaghetti squash before, see my post about cooking it. There are many ways, but this is my favorite.
It might not be much to look at, but this was one of the most flavorful dishes I've made in a while. We both agreed that this absolutely must be made again in the very near future. The portions are big enough for a growing boy, wait I mean man. We devoured it in a matter of minutes after it cooled enough to eat.
- 2.5 Cups Roasted spaghetti squash (about 1/2 a medium sized squash)
- 2 Cups Shredded chicken breast about 1 medium sized breast
- 1/2 Red onion thinly diced
- 1/4 Cup Green oniondiced
- 1/4 Cup Cilantro diced
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1/4 tsp Chili powder
- 1/4 tsp Cumin powder
- 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 Grated Reduced fat cheddar cheese, divided
- 1/2 Cup BBQ sauce of choice (We like Sweet Baby Ray's)
- 6 Tbsp Fat free plain greek yogurt
- 2 Tbsp panko
Preheat oven to 400 degrees.
- Gather ingredients and cooked squash. (See my post for more info on cooking spaghetti squash.)
Bring a medium sized pot of 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 (If not purchased shredded) and set everything aside.
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 and Greek yogurt
Pour the yogurt mixture over the squash mixture and mix until well combined.
Pour into the casserole dish and top with 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.
My end result: