BBQ Chicken Spaghetti Squash Casserole

We seem to have skipped straight from winter to summer here in D.C.  We hit the 80s this week, and the humidity has arrived in full force.  That’s right, it’s big hair season!  I was feeling kind of down about the puffy mess that has taken over my head, but work husband asked if I was going for the Farrah Fawcett look which made everything better.  I don’t even think he meant it as a compliment… he has no idea she was hot.  (May she rest in peace).

This is also the season when outdoor sports start up and it becomes nearly impossible to turn down dinner and happy hour al fresco (that means outdoors, I’ll save you the google search).  It’s the season of beer, ice cream, wings, and all other things that make you not want to put on a bikini (oh, the irony!)  On the rare nights we do eat at home, I try to keep things light.  I just signed up for my very first CSA, which will be delivering fresh fruits and veggies directly to my office (!!!) every week, so I’m pretty excited about that!  A mid-week veggie surprise package should make for some fun cooking adventures!

Speaking of summer, we just booked our first Shenandoah trip!  Not sure that I’ll be able to wait the nearly two months before we finally get to float down the river, but the anticipation is half the fun.  No, really, it’s science.

Also, this is the best thing I’ve seen all week.  Take the time to watch the video.  Really, it will make your day.

Okay, anyways.  This BBQ chicken casserole is A-MAZZZING.  Believe it or not, it is only a small percent of my recipes that I’ll ever make again.  This one I will definitely be making again soon!  And so should you.  Serve it with avocado.  It’s fairly healthy, although I went a little heavy on the cheese.  But it is  gluten-free and low-carb if those are things that strike your fancy.  I love lamp spaghetti squash.

BBQ Chicken Spaghetti Squash Casserole

Adapted from Food Faith Fitness

Ingredients:

• 3 cups roasted spaghetti squash (about ½ a large quash)
• 2 cups cooked shredded chicken breast (about 2 medium sized breast)
• ½ yellow onion, thinly sliced
• 1 Tbsp olive oil
• ½ tsp salt
• 1 tsp cumin powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 cup reduced fat shredded cheese, divided (I used mozzarella, cheddar or jack will certainly work)
• ⅓ cup low-fat sour cream
• ½ cup BBQ sauce of choice
• ¼ cup crumbled blue cheese
• ¼ diced scallions

Instructions:

1. For the spaghetti squash:  Preheat oven to 375°F.  Cut the squash in half lengthwise and scoot out the seeds and fibers.  Sprinkle with salt and pepper and place upside down on a greased baking sheet. Cook for about an hour, or until skin gives under pressure and the inside is tender.  Once cool enough to touch, use a fork to scrape out all of the flesh.  It will come out in spaghetti like strands.
2. Meanwhile, heat oil in a medium skillet.  Throw in your thinly sliced onion and cook at a medium-low heat until it’s soft and translucent. Set aside.
3. Once your squash has cooked, it’s time to throw everything together.  In a large bowl, combine shredded chicken, spaghetti squash, onion, salt, spices and ¾ cup shredded cheese.
4. In a medium bowl, combine the sour cream and BBQ sauce.  Pour the sour cream mixture over the squash mixture and mix until well combined.
5. Spray or grease your casserole dish (I used a 9″ square pan).  Pour mixture into the casserole dish and top with remaining shredded cheese, blue cheese crumbles and diced scallions.
6. 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.

Serves 4

Johanna