Paleo BBQ Chicken Casserole.

We love when spaghetti squash is in season, so we can make this Paleo BBQ Chicken Casserole. It's a cleaner and healthier way to enjoy total comfort food!
BBQ Chicken Casserole


  1. 2 tbsp avocado oil
  2. 1 spaghetti squash (medium sized)
  3. 1 lb boneless skinless chicken thighs
  4. 3/4 lb pre-cooked sausages, sliced (about 3 large sausages)
  5. 4 cloves garlic, minced
  6. 4 green onions, diced (both white and green parts)
  7. 1 bell pepper, diced
  8. 3 eggs
  9. 2 tbsp grass-fed butter or ghee

Salt and pepper
For the BBQ sauce:

  1. 1/2 cup coconut aminos
  2. 1/4 cup tomato paste
  3. 2 tbsp maple syrup
  4. 2 tsp garlic powder
  5. 2 tsp chili powder


  • 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 9x13 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.