Ingredients
Equipment
Method
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.