This BBQ Chicken Spaghetti Squash Casserole is a hearty, smoky, and satisfying dish that brings all the comfort of a classic casserole with a healthy twist. Packed with tender chicken, crispy bacon, fresh spinach, and flavorful barbecue sauce, this casserole is both gluten-free and AIP (Autoimmune Protocol) compliant. With spaghetti squash as the base, it’s a low-carb, veggie-loaded meal perfect for a family dinner or meal prep.
Ingredients:
- 1 pound bacon, chopped
- 1 red onion, diced
- 2 pounds of chicken breast, cut into small, bite-sized chunks for easy eating.
- 2 cups fresh spinach
- 1 medium spaghetti squash, roasted, scooped out, and shredded into delicate strands.
- 1 1/2 cups AIP barbecue sauce (or any compliant barbecue sauce)
- 1/2 teaspoon garlic powder
- Sea salt, to taste
Instructions:
- Cook the Spaghetti Squash: Start by preheating your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise, scoop out the seeds, and arrange the halves cut-side down on a baking sheet. Roast in the oven for 30 to 35 minutes, or until the flesh is tender. After it cools slightly, use a fork to scrape out the strands and set them aside.
- Fry the Bacon: In a spacious skillet set over medium heat, cook the chopped bacon until it turns crispy. Once done, use a slotted spoon to transfer the bacon to a plate lined with paper towels, allowing the excess fat to drain, while keeping the rendered bacon fat in the skillet for added flavor.
- Sauté Onion and Chicken: Add the diced red onion to the skillet with the remaining bacon fat and sauté until softened, about 3–4 minutes. Add the chopped chicken breast, cooking until it’s fully cooked and no longer pink, about 5–7 minutes. Season with a pinch of sea salt and the garlic powder.
- Combine Ingredients: Reduce heat to low and add the fresh spinach to the skillet, stirring until it wilts, about 2 minutes. Add the shredded spaghetti squash, cooked bacon, and AIP barbecue sauce, stirring to combine everything evenly.
- Transfer to Baking Dish: Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- Bake the Casserole: Bake in the preheated oven at 400°F for 15–20 minutes, until the casserole is heated through and the top is slightly caramelized.
- Dish It Out: Allow the casserole to cool for a few minutes before serving to enhance the flavors and make it easier to slice.Enjoy warm for a smoky, comforting meal!
Conclusion:
This BBQ Chicken Spaghetti Squash Casserole combines smoky bacon, tender chicken, and a tangy barbecue sauce for a flavor-packed meal that’s both healthy and satisfying. With its hearty texture and rich flavors, this casserole is perfect for a family dinner or meal prep, making it a delicious option for anyone looking for a wholesome twist on comfort food.
BBQ Chicken Spaghetti Squash Casserole with Bacon and Spinach
A BBQ-flavored casserole with spaghetti squash,chicken, bacon, and spinach for a healthy, gluten-free dinner.
Ingredients
- 1 pound bacon chopped
- 1 red onion diced
- 2 pounds of chicken breast cut into small, bite-sized chunks for easy eating.
- 2 cups fresh spinach
- 1 medium spaghetti squash roasted, scooped out, and shredded into delicate strands.
- 1 1/2 cups AIP barbecue sauce or any compliant barbecue sauce
- 1/2 teaspoon garlic powder
- Sea salt to taste
Instructions
- Cook the Spaghetti Squash: Start by preheating your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise, scoop out the seeds, and arrange the halves cut-side down on a baking sheet. Roast in the oven for 30 to 35 minutes, or until the flesh is tender. After it cools slightly, use a fork to scrape out the strands and set them aside.
- Fry the Bacon: In a spacious skillet set over medium heat, cook the chopped bacon until it turns crispy. Once done, use a slotted spoon to transfer the bacon to a plate lined with paper towels, allowing the excess fat to drain, while keeping the rendered bacon fat in the skillet for added flavor.
- Sauté Onion and Chicken: Add the diced red onion to the skillet with the remaining bacon fat and sauté until softened, about 3–4 minutes. Add the chopped chicken breast, cooking until it’s fully cooked and no longer pink, about 5–7 minutes. Season with a pinch of sea salt and the garlic powder.
- Combine Ingredients: Reduce heat to low and add the fresh spinach to the skillet, stirring until it wilts, about 2 minutes. Add the shredded spaghetti squash, cooked bacon, and AIP barbecue sauce, stirring to combine everything evenly.
- Transfer to Baking Dish: Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- Bake the Casserole: Bake in the preheated oven at 400°F for 15–20 minutes, until the casserole is heated through and the top is slightly caramelized.
- Dish It Out: Allow the casserole to cool for a few minutes before serving to enhance the flavors and make it easier to slice. Enjoy warm for a smoky, comforting meal!