BBQ Chicken Spaghetti Squash Casserole

Preheat oven to 400ºF. Cut squash in half and scoop out the seeds and membranes inside. Place on a cookie sheet face down, and bake it until fork tender (about 40 minutes).

Bring a medium-sized potof salted water to a boil and boil chicken until cooked through (20–25 minutes). Let cool.

While chicken and squash are cooking, throw diced red onion into a grill pan on high heat, until it is has nice grill marks (about 5 minutes.) Set aside.

Once squash has cooked, it’s time to throw everything together. Spray a casserole dish or cast iron skillet with cooking spray. Using 2 forks, shred chicken into small pieces and throw into a large bowl. Add spaghetti squash, grilled red onion, green onion, cilantro, salt, pepper, chile powder, cumin, garlic, paprika, red pepper flakes and 1/2 cup reduced fat cheddar cheese.

In a medium-sized bowl, combine BBQ sauce and Greek yogurt. Pour the yogurt mixture over the squash mixture and mix until well combined. Pour into the casserole dish and top with whole wheat panko and remaining cheddar cheese.

Bake at 400ºF for 25 minutes. Turn your oven to high broil and broil for around 5 minutes, until topping is brown and bubbly. Devour!

Note: Prep time and cook time do not include time to roast the squash.