This recipe is gluten free, Slimming World and Weight Watchers friendlyExtra Easy – 1 HEa and 1 syn per servingWW Smart Points – 9 


  • 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


  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!!

YIELD: 4 SERVING SIZE: 1 serving
Amount Per Serving: CALORIES: 360 TOTAL FAT: 12.8g SATURATED FAT: 6.9g CHOLESTEROL: 112mg SODIUM: 868mg CARBOHYDRATES: 33.6g FIBER: 4.9g SUGAR: 10.5g PROTEIN: 28.1g

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