Buffalo Chicken Spaghetti Squash Casserole
This spaghetti squash casserole delivers classic buffalo flavor while being loaded with veggies!
Ingredients
- 1 Spaghetti Squash
- 1 tablespoon Oil
- 1 lb Ground Chicken
- 3 Celery Ribs diced
- 1 Red Pepper diced
- 2 tablespoon Vegan Butter
- ⅓ cup Hot Sauce decrease to ¼ cup if you don't want a lot of spice or add more if you like a lot of heat. You can always add more on top when serving!
- ½ cup Ranch or Blue Cheese Dressing Use Primal Kitchen Foods, Tessemae's or Sir Kensingtons for dairy-free
- 3 Eggs
- ¼ teaspoon Salt & Pepper or to taste
- Optional: 1-2 jalapenos seeded and sliced for garnish & additional spice!
Instructions
- Preheat oven to 350°.
- Slice spaghetti squash in half and remove seeds. Roast about 20-30 minutes or until fork tender. Remove from oven and shred with a fork to create noodle like strands. You want the "noodles" to be al dente because they will continue cooking with the rest of the casserole.
- Meanwhile, while the squash is cooking, in a medium size stove top skillet or oven safe cast iron pan, heat oil and brown ground chicken over medium heat. Add the peppers and celery and cook 2-3 minutes until fragrant.
- Remove the chicken mixture from heat and add butter(it will melt in the hot pan), hot sauce & dressing to the pan. Mix well.
- Stir the spaghetti squash shreds into the chicken mixture.
- At this point, if you are not using an oven safe pan, transfer the spaghetti squash & chicken mixture to a greased 9x13 casserole dish.
- Fold in the eggs mixing well to combine. Season with salt and pepper.
- Increase the oven temperature to 400° and bake for 35-40 minutes until the eggs are set. You can broil for the last few minutes for an extra crisp top!
Notes
For meal prepping purposes, roast your squash ahead(up to 3 days). You can also make the casserole ahead and store covered in the refrigerator until ready to bake.
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