Casseroles are one of those things…they take a bit more prep work but da*n it’s nice if they’re delish because you can eat of them for a few days! This one did not disappoint! I will say if you don’t like spicy you may want to skip this one because the Buffalo sauce gives it a bit of bite! We really enjoyed it and you could also use it for meal prep as it makes 6 nice sized servings!
•1 large spaghetti squash, cooked (mine yielded 1.75lbs cooked squash noodles)
•1 tablespoon avocado oil
•3 cloves garlic, minced
•1 large carrot, diced (about 5oz raw)
•2 stalks celery, diced about 5oz raw)
•1⁄2 medium white onion, diced (5.5oz)
•1 red bell pepper, diced (6oz)
•1-1.25 pound cooked and shredded or diced chicken (I used boneless, skinless thighs)
•1 teaspoon garlic powder
•1 teaspoon fine sea salt
•1⁄4 teaspoon black pepper
•1 1/4 cup frank’s buffalo sauce
•4 large eggs, wisked
•3 green onions, chopped
•Pre-heat your oven to 400 degrees.
•Cook your spaghetti squash (you can use two smaller squashes or one large),de-seed, and shred. Place in a bowl.
•Grease 9x13 glass baking dish with avocado oil spray.
•Preheat a skillet to medium/high heat and add avocado oil.
•Add carrot and celery and cook for a few minutes until it begins to soften. Then add onion & red pepper and cook for around 5 minutes or until tender. Add the garlic and cook another minute or two or until fragrant.
•Add in the garlic powder, salt, pepper, and stir.
•Stir in the cooked chicken.
•Turn the heat off and add the hot sauce. Stir to combine.
•Wisk the eggs in a bowl.
•Add the chicken and veggie mixture as well as the eggs to the baking dish and stir to incorporate everything. Or you can use a large bowl to mix everything together.
•Bake for 50-60 min at 400. There should be a light crust on the top.
•Cool and cut into 6 pieces.
•Top with chopped green onions, avocado, or a dollop of greek yogurt or sour cream.
Nutrition: 1/6th of recipe prepared as directed: 332kcal: 33P/16C/15F
If you give this one a try I want to hear about it! 🙌 🔥