BBQ Chicken Casserole
Ingredients
The casserole
-
2
tbsp
avocado oil
-
1
medium sized
spaghetti squash
-
1
lb
boneless skinless chicken thighs
-
¾
lb
pre-cooked sausages, sliced
-
4
cloves
garlic, minced
-
4
green onions, diced
-
1
bell pepper, diced
-
3
eggs
-
2
tbsp
grass-fed butter or ghee
-
to taste
salt and pepper
The BBQ sauce
-
½
cup
coconut aminos
-
¼
cup
tomato paste
-
2
tbsp
maple syrup
-
2
tsp
garlic powder
-
2
tsp
chili powder
Instructions
- Preheat the oven to 400°F and grease two medium baking sheets with oil.
- Cut the spaghetti squash in half and scoop out the seeds, placing it cut side down on one baking sheet.
- Place the chicken on the other baking sheet, seasoning it with salt and pepper.
- Cook the chicken until it reaches an internal temperature of 165°F, about 20 minutes, and the squash for 30-40 minutes until soft.
- While the chicken and squash are cooking, whisk the eggs in a large bowl and prepare the other vegetables.
- Grease a 9x13 baking dish with butter or ghee.
- Mix the BBQ sauce ingredients in a small bowl or jar.
- Chop the cooked chicken into bite-sized pieces and add it to the bowl with the vegetables.
- Scoop the flesh from the squash into the bowl and mix everything together with the BBQ sauce.
- Transfer the mixture to the casserole dish and spread it evenly.
- Bake for 30 minutes until the eggs are cooked and set, then cool for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
400mg
Cholesterol
150mg
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