Barbecue Chicken Spaghetti Squash Bake

Barbecue Chicken Spaghetti Squash Bake

cook 30 mins

total 30 mins

yield 4 servings

This recipe is gluten free, Slimming World and Weight Watchers friendly

· Extra Easy - 1 HEa and 1 syn per serving

· WW Smart Points - 9

Ingredients

· approx 1.5 cups of cooked spaghetti squash (which is approx 1kg/2.25lb raw)

· 400g/14oz of grated potato, squeeze out excess liquid

· 60g/2oz parmesan - 2 HEa's

· 1 egg

· 1 small red onion, sliced

· half a red pepper, sliced

· half a green pepper, sliced

· 1 cup (approx 150g) of cooked shredded chicken

· 1 cup (240ml) of passata (or crushed tomatoes)

· 4 tbs of barbecue sauce - 4 syns

· 100g (3.5oz) of mozzarella - 2 HEa's

· salt and black pepper

· spray oil

Instructions

1. Preheat oven to 200c/400f (gas mark 6)

2. Blot the cooked spaghetti squash with some kitchen paper, just to remove any excess liquid.

3. Add the cooked spaghetti squash, grated potato, parmesan and egg to a bowl and mix to combine, season with salt and black pepper.

4. Grease a 10 inch quiche/flan dish with spray oil.

5. Add the spaghetti squash mixture and flatten evenly.

6. Spray over the top with spray oil. Place in the oven and bake for approx 15-20 mins just till lightly golden and set.

7. Mix the passata with the barbecue sauce and spread this over the top like you would a pizza.

8. Add the onion, peppers and chicken.

9. Top with the mozzarella, and place back in the oven and bake until the cheese is melted and golden, approx 15 mins.

10. Slice and serve!!