BBQ Chicken & Bacon Spaghetti Squash Bake
Ingredients:
1 large spaghetti squash
1 large spaghetti squash, cooked and shredded
1 pound whole30 compliant bacon
1 medium red onion, diced
2 pounds chicken breast cooked and diced into pieces
1 1/2-2 cups of whole30 bbq sauce
salt & pepper to taste
3 large eggs
scallions to top
Directions:
Preheat oven to 400° and line a baking sheet with foil. Place bacon strips on the foil lined baking sheet and cook for 10-15 minutes or until bacon is crispy. Allow bacon to cool on a paper towel. Cut bacon strips into the pieces. Take spaghetti squash and poke holes all over the outside. Microwave for 10 minutes. Take spaghetti squash out of the microwave and allow to cool for 10 minutes. Cut the squash in half and scoop out seeds. If the squash is tender enough then scrape out the “spaghetti” and place it in a large bowl. If it’s not tender enough then bake in the oven an additional 20 minutes at 375˚. Take the bowl with the spaghetti squash and add the diced onion, half of the cooked bacon, chicken and barbecue sauce. Mix all ingredients together until well combined. Add in the eggs and mix to combine. Pour mixture into a greased 9x13in baking dish and bake in the oven for 30-35 minutes at 375˚. Remove from oven and top with sliced scallions.
