Buffalo Chicken Spaghetti Squash Casserole
January 28, 2019
This super-spicy, savory and satisfying buffalo chicken spaghetti squash casserole will have you asking for more! No need to feel guilty about dishing up seconds when this recipe is Whole 30–friendly, paleo, dairy-free, low-carb, protein-packed and gluten-free. It’s also kid- and husband-approved, making it your new weeknight dinner staple.
It’s also the perfect recipe for meal prepping for the week. Serve this recipe over a bed of arugula, with a side of celery sticks or as a dip with your favorite guilt-free, whole-grain crackers.
- – 1 large spaghetti squash
- – 2 cups cooked shredded chicken breast
- – 4 eggs
- – ½ cup hot sauce
- – ½ cup full-fat coconut milk
- – 2 tsp. garlic powder
- – 1 tsp. salt
Preheat oven to 400 degrees. Slice spaghetti squash in half lengthwise and scoop out seeds. Place both halves on a cookie sheet, cut side facing up, and cook in oven for 20 to 25 minutes. Meanwhile, beat eggs in a large mixing bowl. Once beaten, add shredded chicken, hot sauce, coconut milk, garlic powder and salt.
Stir until well combined. Once spaghetti squash is fully cooked, remove from oven and scrape lengthwise with a fork. Add shredded spaghetti squash to the large mixing bowl and stir until all ingredients are well combined. Pour mixture into a 9” x 13” glass baking dish. Bake for 40 to 45 minutes, until the top begins to brown.