Healthy spaghetti squash, ground chicken, peppers, carrots, celery and a spicy buffalo sauce make this such a satisfying and tasty meal. It’s one of my favorites by PaleOMG (find her post recipe here). I love mine topped with fresh cilantro and some homemade ranch. This recipe makes great leftovers (unless you’re like me and my hubby who find it hard not to attack the whole dish). I hope you enjoy this meal. Don’t forget to comment below and let us know!
Get it done quicker –
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- Microwave your spaghetti squash: pierce the squash with a knife a few times. Place in microwave safe bowl and heat for 3-4 minutes. Remove the squash and slice in half lengthwise. Using a fork or spoon, remove the seeds & pulp and discard. In a casserole dish, place 1/4 cup water and the squash, flesh side down. Cover with plastic wrap. Microwave 6-10 minutes or until the skin is tender and can be somewhat easily pierced with a fork. Carefully, remove from microwave. Use extra caution when lifting the plastic wrap – it will be steamy and very hot! Use a fork to remove the threads from the squash and place them in the greased baking dish.
- Microwave your spaghetti squash: pierce the squash with a knife a few times. Place in microwave safe bowl and heat for 3-4 minutes. Remove the squash and slice in half lengthwise. Using a fork or spoon, remove the seeds & pulp and discard. In a casserole dish, place 1/4 cup water and the squash, flesh side down. Cover with plastic wrap. Microwave 6-10 minutes or until the skin is tender and can be somewhat easily pierced with a fork. Carefully, remove from microwave. Use extra caution when lifting the plastic wrap – it will be steamy and very hot! Use a fork to remove the threads from the squash and place them in the greased baking dish.
Buffalo Chicken Casserole
This recipe is from PaleOMG.com. It does require some time to make, but the end result is worth it! Spicy, healthy, and delicious.
Ingredients
- 1 medium spaghetti squash ~2.5 lbs
- 4 tablespoons butter ghee, or coconut oil, divided
- 2 cloves garlic minced
- 2 stalks celery diced
- 1/2 medium yellow onion minced
- 1 small red bell pepper diced
- 1 pound ground chicken
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 cup hot sauce I prefer Tessemae's or Frank's RedHot
- 1/4 cup Mayonnaise homemade or Primal Kitchen mayo
- 3 large eggs whisked
- sliced avocado, chopped scallions for garnish
Instructions
- Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350°F.
- Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter.
- Let the squash cool for 5 minutes, remove the seeds, and then use a fork to remove the threads and place them in the greased baking dish.
- In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes.
- Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine.
- Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs.
- Bake for 1 hour or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices.
