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BBQ Chicken Casserole (Paleo, Gluten-Free, Dairy-Free)

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If you’ve been enjoying the Paleo lifestyle for a bit, or if you just joined in on the fun, you’ve probably noticed finding compliant sauces can be a little tough at times. Barbecue sauce can be especially challenging because pretty much all store-bought varieties will contain refined sugar. Ugh…so Justin (being the sauce wizard in our house) created the delicious barbecue sauce we use in this recipe.

If you’ve been looking for a new casserole to feed your family or just to have leftovers in the fridge, this BBQ chicken casserole will likely become a new favorite! It’s total comfort food, but made with clean, real food ingredients your body will appreciate. We’ve packed this casserole full of deliciousness, including spaghetti squash, green onions, bell pepper, garlic, chicken, sausage and our homemade BBQ sauce.

We typically just roast our spaghetti squash as we’ve explained in more detail in the recipe instructions. The key though is safely slicing the squash in half. Before Justin and I started dating, and I was left to my own devices, I honestly shied away from spaghetti squash because I’m a little accident prone and the few times I tried cutting it myself seemed rather unsafe. BUT….what I learned was that if you just ask someone working in the produce section of the grocery store, they will cut it for you! Total game changer! All I had to do was scoop out the seeds and roast it once I got home. SOOOO much easier! I highly recommend it!

Further Food Commentary:

​Derived from ground chili peppers, Chili powder provides a sufficient amount of vitamin A for one's daily intake, contributing to one's eye maintenance, bones, teeth, skin, internal membranes and reproductive systems. Additionally, as an antioxidant rich, vitamin C containing spice it can fight against damage that's caused by free radicals, heal injuries and strengthen immune system. Ghee, also known as clarified butter commonly used in Southeast Asia, is rich in fat soluble vitamins--A, D, E and K, which promote bone and brain health and a great way to boost the immune system. With a high smoke point, it doesn't burn easily while cooking. Yet, it's composed of almost all saturated fat and should be used in moderation.

By Nikki Nies, MS,RD, LD

BBQ Chicken Casserole (Paleo, Gluten-Free, Dairy-Free)

Stars ( Reviews)

  • Prep Time:5 minutes
  • Cook Time:1 hour 30 minutes
  • Servings: 8

Ingredients

2 tablespoons avocado oil
1 spaghetti squash (medium sized)
1 lb boneless skinless chicken thighs
3/4 lb pre-cooked sausages, sliced (about 3 large sausages)
4 cloves garlic, minced
4 green onions, diced (both white and green parts)
1 bell pepper, diced
3 eggs
2 tablespoons grass-fed butter or ghee
Salt and pepper
For the BBQ sauce:
1/2 cup coconut aminos
1/4 cup tomato paste
2 tablespoons maple syrup
2 teaspoons garlic powder
2 teaspoons chili powder

Instructions

  1. Preheat oven to 400° Fahrenheit and grease two medium baking sheets with oil. Cut spaghetti squash in half and scoop out the seeds. Place the squash, cut side down on one of the baking sheets.
  2. Place the chicken on the other baking sheet and season on both sides with salt and pepper.
  3. Place the squash and the chicken in the oven to cook. Remove the chicken after it has cooked to an internal temperature of 165° Fahrenheit, about 20 minutes. Remove the squash when it is cooked (it will give a little when you press on the skin), about 30-40 minutes. Set aside to cool and keep the oven on at 400° for cooking the casserole.
  4. While the squash and chicken are cooking, whisk eggs together in a large bowl. Cut sausages, garlic, green onions and bell pepper as noted and place them in the bowl. Refrigerate.
  5. Grease a 9×13 baking sheet with butter or ghee.
  6. Prepare BBQ sauce by placing all of the sauce ingredients into a small bowl or jar and mixing well.
  7. Once the chicken has cooled a little, chop it into bite-sized pieces and add it to the bowl with the veggies. Once the squash has cooled a little, scoop out flesh of the squash with a fork into the bowl.
  8. Finally, add the BBQ sauce to the bowl and mix everything together well. Dump the mixture into the casserole dish and spread it out evenly.
  9. Place the casserole in the oven to cook for 30 minutes, until the eggs are cooked and set. Remove from oven and allow to cool for 5-10 minutes before serving.
Preheat oven to 400° Fahrenheit and grease two medium baking sheets with oil. Cut spaghetti squash in half and scoop out the seeds. Place the squash, cut side down on one of the baking sheets. Place the chicken on the other baking sheet and season on both sides with salt and pepper. Place the squash and the chicken in the oven to cook. Remove the chicken after it has cooked to an internal temperature of 165° Fahrenheit, about 20 minutes. Remove the squash when it is cooked (it will give a little when you press on the skin), about 30-40 minutes. Set aside to cool and keep the oven on at 400° for cooking the casserole. While the squash and chicken are cooking, whisk eggs together in a large bowl. Cut sausages, garlic, green onions and bell pepper as noted and place them in the bowl. Refrigerate. Grease a 9×13 baking sheet with butter or ghee. Prepare BBQ sauce by placing all of the sauce ingredients into a small bowl or jar and mixing well. Once the chicken has cooled a little, chop it into bite-sized pieces and add it to the bowl with the veggies. Once the squash has cooled a little, scoop out flesh of the squash with a fork into the bowl. Finally, add the BBQ sauce to the bowl and mix everything together well. Dump the mixture into the casserole dish and spread it out evenly. Place the casserole in the oven to cook for 30 minutes, until the eggs are cooked and set. Remove from oven and allow to cool for 5-10 minutes before serving.

Nutrition Information

Per Serving: Calories: 532; Total Fat: 30 g; Saturated Fat: 11 g; Monounsaturated Fat: 12 g; Polyunsaturated Fat: 2 g; Cholesterol: 159 mg; Sodium: 982 mg; Potassium: 797 mg; Carbohydrate: 29 g; Fiber: 4 g; Sugar: 12 g; Protein: 28 g

Nutrition Bonus:

Vitamin C: 62%; Vitamin A: 14%; Iron: 18%; Calcium: 6%

 

Did you know that adding Daily Turmeric Tonic to your recipe can help to reduce pain?

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