Buffalo Chicken Spaghetti Squash

buffalo chicken spaghetti squash

Once the cold weather hits, I’m 100% on board with every delicious spicy, hot, baked casserole-type dish. I’ve been following Juli from PaleOMG for awhile now on Instagram, and she often shares when people make dishes from her cookbook.

Once I laid my eyes on this buffalo chicken spaghetti squash casserole, I couldn’t get it out of my mind. It takes a bit of time to cook, but each element is really quite simple to prepare. Also, other than the baking dish for the squash, this is really a one pot meal. The results are absolutely drool-worthy.

This dish is best when eaten while watching an episode of Dateline & wrapped in a cozy blanket (with plenty of water (wine?) nearby).

Preheat the oven to 400°F.

Cut the spaghetti squash in half lengthwise.

Place the squash cut side down on a baking sheet.

spaghetti squash

Bake for 35 minutes or until the skin gives a little bit when you press down with your finger.

buffalo chicken spaghetti squash

Remove the squash from the oven and reduce the oven temperature to 350°F.

In a large sauté pan over medium heat, add the olive oil.

Add the garlic, carrot, onion, and bell pepper and cook for 10 minutes, until the onion is translucent. Season with salt and pepper.

veggies

Add the chicken (thighs/breasts/ground), garlic powder, and additional salt and pepper as needed. Cook about 8 minutes, until the pink is no longer visible.

Remove the seeds from the squash and scrape with a fork until you’ve gathered all the strands of squash.

Remove the pan from the heat and add the strands to the chicken and veggie mixture.

veggies and spaghetti squash

Add the hot sauce and mayo and mix well to combine. If you don’t want such a high spice level (I have to admit, this one is close to a medium-high spice), feel free to reduce the amount of hot sauce to 1/2 cup, but replace the missing liquid with chicken or veggie stock.

buffalo chicken spaghetti squash

Finally, mix in the whisked egg/egg whites and stir everything together until all the ingredients are incorporated.

Optionally, sprinkle with mozzarella cheese. Cheese isn’t paleo, but I couldn’t make a buffalo chicken dish without it 😉

Bake for about 1 hour or until the top is bubbly and slightly firm.

buffalo chicken spaghetti squash

Let rest for 10-15 minutes before serving.

Garnish with chopped scallions and sliced avocado.

buffalo chicken spaghetti squash

I may have drizzled a little yogurt ranch and greek yogurt blue cheese on these bad boys…no regrets.

img_1739-1


Adapted from: PaleOMG

Makes: 4-6 servings

Prep: 15 minutes, Cook: 2 hours, Total: 2 hours 15 minutes

  • 2-3 lbs spaghetti squash
  • 3 tablespoons olive oil or your preferred fat
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 pound chicken, I used diced boneless/skinless thighs, but ground chicken or turkey or diced chicken breasts will work well
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • 1 cup hot sauce, I used a blend of Frank’s RedHot and Anchor Bar wing sauce (for a lower spice level, use 1/2 cup and add 1/2 cup chicken or veggie stock)
  • 1⁄4 cup mayo, if you’re following paleo diet make sure you find a paleo-friendly option)
  • 1 large egg and 2 egg whites, whisked
  • 1 cup mozzarella cheese, optional, NOT paleo
  • Chopped scallions, for garnish
  • Sliced avocado, for garnish

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 35 minutes or until the skin gives a little bit when you press down with your finger.

Remove the squash from the oven and reduce the oven temperature to 350°F.

 

In a large sauté pan over medium heat, add the olive oil.

Add the garlic, carrot, onion, and bell pepper and cook for 10 minutes, until the onion is translucent. Season with salt and pepper.

Add the chicken (thighs/breasts/ground), garlic powder, and additional salt and pepper as needed. Cook about 8 minutes, until the pink is no longer visible.

Remove the seeds from the squash and scrape with a fork until you’ve gathered all the strands of squash.

Remove the pan from the heat and add the strands to the chicken and veggie mixture.

Add the hot sauce and mayo and mix well to combine.  If you don’t want such a high spice level (I have to admit, this one is close to a medium-high spice), feel free to reduce the amount of hot sauce to 1/2 cup, but replace the missing liquid with chicken or veggie stock.

Finally, mix in the whisked eggs and stir everything together until all the ingredients are incorporated.

Optionally, sprinkle with mozzarella cheese. Cheese isn’t paleo, but I couldn’t make a buffalo chicken dish without it 😉

Bake for about 1 hour or until the top is bubbly and slightly firm.

Let rest for 10-15 minutes before serving.

Garnish with chopped scallions and sliced avocado.


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