BBQ Chicken Spaghetti Squash Casserole
I have 4 nights of work coming up this weekend so I prepared this big casserole so I’m covered for my meals!! This is basically the bbq chicken casserole I’ve posted about before, just with spaghetti squash mixed in this time! So delicious and filling!!!
1 spaghetti squash, prepared
1 lb cooked chicken breasts, shredded
1 can black beans, rinsed and drained
1 can corn
2 red bell peppers, diced
1/2 red onion, diced
1/4 c cilantro, chopped (& some extra for topping)
3 oz fat free feta
1 c G Hughes sugar free BBQ sauce
1/2 c FF cheddar
1/2 c FF mozz
Make spaghetti squash as you please, but if you want the easiest way, use your instant pot! Slice in half, scoop out seeds, add a cup of water to your instant pot, place halves on the trivet, set to manual for 5 mins. Manually release the pressure once done, and let cool before scraping out of the shell.
I also did the chicken in the instant pot – add 1.5 c chicken broth and chicken to pot. Top with salt, pepper, Italian seasoning, paprika, and garlic powder. Set to manual for 8 mins and let naturally release once done. It comes out nice and juicy and shreds right up.
Preheat oven to 350. Add all ingredients besides cheddar and mozz to a large bowl and mix well. Spread into a sprayed 9×13 casserole dish. Bake for 20 mins. Remove from oven and top with 1/2 c FF cheddar, 1/2 c FF mozz, and cilantro 😋 return to oven for another 5-7 mins until cheese is melted.
I split mine into 5 GENEROUS equal size servings for only 1 POINT EACH 💙 I love taking low point meals to work to save room for lots of snacks 😋😋