Whole30 Copy Cat CPK BBQ Chicken (Pizza) Spaghetti Squash Bake

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Ok, I admit the title is a little confusing, (feel free to send me your ideas LOL) but hear me out . . . Prior to changing my diet and lifestyle with the Whole30, I used to LOVE the BBQ Chicken Pizza at California Pizza Kitchen (CPK). While I am all about treating myself to my favorite foods, if and when I feel they’re worth it, I wanted to come up with a healthier, gluten-free and dairy-free recipe that would satisfy. This spaghetti squash bake checks all those boxes, it’s perfect for utilizing leftovers, AND can be doubled or tripled for batch cooking. Winner, winner, CPK chicken dinner!

 
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Ingredients:

  • 1 large or 2 small spaghetti squash

  • 1 tbsp. olive oil

  • 1 small red onion, finely diced

  • 3-4 cups cooked, shredded chicken (I used leftovers from Whole roasted chickens I made earlier in the week)

  • 1/2 tsp sea salt

  • 2 tbsp nutritional yeast

  • 1 cup mayo

  • 1 cup bbq sauce (I love the Smoky BBQ Sauce from The New Primal)

  • 1/4 cup chopped cilantro, plus some to garnish

  • 1 tbsp lemon juice

  • 2 tbsp tapioca starch

  • 5 eggs

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Directions:

  1. Preheat oven to 400F and line a baking sheet with parchment paper.

  2. Cut spaghetti squash in half lengthwise, and scoop out and discard the seeds.

  3. Drizzle spaghetti squash flesh with olive oil and sprinkle with salt and pepper. Then place them flesh-side down on the parchment paper.

  4. Bake squash for 30-35 minutes.

  5. Grease a 9x13 baking dish with olive oil.

  6. Once the squash have cooked, use a fork to scrape out the spaghetti flesh, and then add to the baking dish. Lower the oven temp to 350F.

  7. Add the chicken, diced red onion, salt, nutritional yeast, mayo, BBQ sauce, cilantro, lemon juice, and tapioca starch into the baking dish and stir well.

  8. Whisk the 5 eggs and then add them to the baking dish. Stir well, being sure the egg gets evenly distributed, and you don’t see big pockets of it.

  9. Bake the dish uncovered for 1 hour at 350F. Let it stand for 5-10 minutes before devouring.

 
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Notes:

  • This recipe warms up like a dream, making it perfect for part of your meal prep! Try it for breakfast when you’re tired of eating eggs on your Whole30.

  • I used The New Primal Smoky BBQ sauce, but any sauce will do. If you want to save 15% on your order at The New Primal, you can use my affiliate link and code “COACHKELLY” at checkout.

  • I highly suggest drizzling some BBQ sauce on top of your slice before serving. I didn’t think about it until after I took some of the pictures of the bake, but it definitely gives a flavor punch.