Paleo Barbecue Chicken Casserole

There’s something magical about the aroma of barbecue sauce mingling with smoky bacon and tender chicken, especially when it bubbles away in a cozy casserole. For me, this Paleo Barbecue Chicken Casserole is more than just a recipe—it’s a celebration of comfort food, made lighter and brighter for the way I love to eat now.

The roots of this dish trace back to classic American barbecue and the beloved BBQ chicken pizza. I remember the first time I tried BBQ chicken pizza as a college student: the sweet, tangy sauce, the bite of red onion, and that irresistible bacon crunch. Years later, craving those flavors but wanting something grain-free and nourishing, I found inspiration in the humble spaghetti squash. It’s a vegetable that, when roasted and shredded, transforms into golden, noodle-like strands—perfect for soaking up all that barbecue goodness.

What makes this version special is its dedication to real, whole ingredients and the way it brings together the best of comfort food and healthy eating. The casserole is hearty, deeply flavorful, and—thanks to a few clever tricks—never soggy or bland. It’s become a staple in my kitchen for meal prep, potlucks, and weeknights when I want something that feels indulgent but leaves me energized.

The first time I made this casserole, it was a happy accident: leftover barbecue sauce, a cooked spaghetti squash on the counter, and some chicken breast that needed using up. I tossed them together, added crispy bacon, and was blown away by the result. Since then, I’ve refined the recipe, learning from each batch—how to get the squash just dry enough, how to balance the smoky and sweet, and how to make it a crowd-pleaser for paleo eaters and skeptics alike.

Recipe Overview

Let’s talk logistics. From start to finish, this casserole takes about 50 minutes, with 15 minutes of prep and 35 minutes in the oven. The most time-consuming part is cooking and shredding the spaghetti squash, but you can do this ahead of time (more on that below). The recipe feeds 8 generous servings, making it perfect for families, meal prep, or anyone who loves leftovers as much as I do.

Scaling up or down is easy: just halve the ingredients for a smaller batch, or double for a crowd—use two pans if you’re doubling to ensure even baking. The difficulty level is solidly beginner-friendly. If you can roast a squash and cook some bacon, you can make this casserole. And if you’re new to paleo or Whole30 cooking, this is a fantastic place to start: the flavors are familiar, the steps are straightforward, and the results are always satisfying.

Essential equipment includes a sharp knife, a large skillet, a big mixing bowl, and a 13×9-inch baking dish (lined with parchment for easy cleanup). If you don’t have a 13×9, two smaller pans will work. For prepping the squash, a fork for shredding and some paper towels for drying are key. No fancy gadgets required—though an Instant Pot can make quick work of cooking the squash1.

This casserole is a meal-prepper’s dream. You can cook the squash, chicken, and bacon ahead of time, then assemble and bake when ready. It reheats beautifully and even tastes better the next day as the flavors meld. If you’re cooking for one or two, portion leftovers into containers for grab-and-go lunches.

Ingredients

Every ingredient in this casserole has a purpose, and I’m picky about quality—because with simple recipes, every flavor shines.

• Spaghetti Squash: The backbone of this dish, spaghetti squash is what keeps it grain-free and light. When roasted, its flesh pulls into golden, noodle-like strands that soak up sauce without getting mushy—if you pat them dry. Look for a large, heavy squash with a firm rind. In the off-season, you can often find pre-cooked spaghetti squash in the freezer section, but roasting your own gives the best flavor146.
• Bacon: Bacon brings smoky, salty depth. I always seek out sugar-free, nitrate-free bacon for a true paleo version. If you’re avoiding pork, turkey bacon works, though the flavor is milder. For vegetarians, you can skip it entirely and add a pinch of smoked paprika for that hint of smoke.
• Red Onion: Red onion adds a sweet, sharp bite that balances the sauce. Dice it finely for even distribution. If you’re out of red onion, yellow or white will do, but the color and flavor of red are classic.
• Chicken Breast: Lean, protein-packed chicken breast holds up well in the casserole. You can swap in boneless thighs for extra juiciness, or use shredded rotisserie chicken for a shortcut6. Just be sure to cut or shred into bite-sized pieces for even baking.
• Paleo BBQ Sauce: The heart of the flavor. Use a sauce with clean ingredients—no refined sugar or additives. Tessemae’s and Primal Kitchen are my go-tos, but homemade is even better if you have the time126. Start with 1 ½ cups and add more to taste; the casserole should be saucy but not soupy.
• Spices: A dash of pepper, salt (to taste—since bacon and sauce can be salty), and garlic powder round out the flavors. Feel free to add smoked paprika or a pinch of cayenne for extra heat.
• Eggs: Eggs are the secret binder that keeps the casserole sliceable and cohesive. If you have an egg allergy, you can omit them, but expect a looser, spoonable texture1.

Preparation Notes & Shopping Tips:

• Let the eggs come to room temperature for easier mixing.
• Pat the spaghetti squash dry to avoid excess moisture.
• Pre-chop onion and chicken for faster assembly.
• Shop for squash in late summer to early winter for peak flavor, but it’s often available year-round.
• BBQ sauce can be homemade (look for recipes with tomato paste, coconut aminos, and spices) or store-bought—just read those labels.

Step-by-Step Method

1. Prep the Squash:
Preheat your oven to 400°F. If you haven’t cooked your spaghetti squash yet, halve it lengthwise, scoop out the seeds, and roast cut-side down on a baking sheet for 30-40 minutes, until the skin gives when pressed. Let it cool, then use a fork to shred the flesh into long, golden strands. Place the squash in a large bowl and pat dry with paper towels—this step is crucial to prevent a watery casserole14.

2. Crisp the Bacon:
Using kitchen scissors, cut the bacon into bite-sized pieces. Cook in a large skillet over medium-high heat until crispy. The aroma is your first clue you’re on the right track! Remove half the bacon to a plate lined with paper towels; leave the rest in the pan for the next step.

3. Sauté the Onion & Chicken:
Add the diced red onion and chicken pieces to the skillet with the remaining bacon and fat. Sauté over medium heat until the onion is translucent and the chicken is cooked through—about 6-8 minutes. The chicken should be opaque and firm, and the onions soft and fragrant.

4. Combine & Season:
Add the chicken mixture to the bowl of spaghetti squash. Pour in 1 ½ cups of paleo BBQ sauce, pepper, garlic powder, and salt (if needed—taste your sauce and bacon first). Stir until everything is evenly coated. The mixture should be moist but not soupy; add more sauce if you like it extra tangy.

5. Add the Eggs:
Crack the eggs into a small bowl and beat lightly, then pour into the squash mixture. Stir thoroughly—this ensures the eggs are evenly distributed and will set the casserole as it bakes.

6. Assemble & Bake:
Line a 13×9-inch baking dish with parchment paper for easy cleanup. Spread the mixture evenly in the pan, smoothing the top. Sprinkle the reserved bacon over the top for a crispy finish. Bake at 400°F for 30-35 minutes, until the edges are bubbling, the top is golden, and the center is set. You’ll know it’s done when the casserole jiggles slightly but doesn’t slosh, and a knife inserted in the center comes out clean.

Troubleshooting Tips:

• If your casserole seems watery, it’s usually from under-dried squash. Next time, press the squash with more paper towels, or even wring it gently in a clean kitchen towel.
• If the top browns too quickly, tent with foil.
• For a firmer slice, let the casserole rest 10 minutes before cutting.

Variations & Customization

This casserole is endlessly adaptable:

• Egg-Free: Omit eggs for allergies; expect a looser, spoonable texture1.
• Spice It Up: Add diced jalapeños, fresno peppers, or a pinch of cayenne for heat6.
• Extra Veggies: Stir in diced bell peppers, green onions, or even a handful of kale for color and nutrition4.
• Meat Swaps: Use shredded rotisserie chicken for speed, or substitute turkey or leftover pulled pork for a twist6.
• Vegetarian: Skip the chicken and bacon, double the veggies, and add smoked paprika for depth.
• Budget-Friendly: Use chicken thighs instead of breasts, and homemade BBQ sauce.
• Special Occasion: Top with fresh cilantro, avocado slices, or a drizzle of ranch (paleo-friendly) for a party-worthy finish.
• Seasonal: In summer, add fresh corn (if not strictly paleo); in winter, stir in roasted root veggies.

Serving & Storage

Plating Suggestions:
Serve generous squares on a platter, topped with extra bacon and a sprinkle of fresh herbs. For a restaurant-worthy presentation, add a side of tangy slaw or sliced avocado. The casserole’s golden top and flecks of red onion make it visually appealing all on their own.

Side Dishes & Pairings:
Pair with a crisp green salad, roasted sweet potatoes, or cauliflower rice. For wine, a zesty Zinfandel or smoky Syrah complements the barbecue flavors beautifully.

Storage:
Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. For best texture, reheat in a 350°F oven, covered with foil, until warmed through (about 15 minutes). The microwave works in a pinch, but the oven preserves the crispy bacon topping.

Freezing:
While you can freeze portions, note that spaghetti squash can release extra water when thawed, leading to a softer texture4. If freezing, wrap tightly and thaw overnight in the fridge before reheating in the oven. For best results, enjoy fresh or within a few days of making.

Batch Cooking:
Double the recipe and bake in two pans for meal prep or to feed a crowd. Portion leftovers into single servings for grab-and-go lunches.

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