May 11, 2019

Buffalo Chicken Spaghetti Squash Casserole - Veggie Game On!

You can serve this recipe as an entree during the week for a prep-ahead/re-heat meal or as a dip at your next tailgate party. Seven ingredients, vegetable based, and brings the flavor to please your man! And honestly, there aren’t that many casseroles that pass the clean test! 

1 whole Spaghetti Squash, 3.25 lbs
1/2 tablespoon Olive Oil
1/2 teaspoon Sea Salt
Black Pepper
1 pound Chicken Breast
1/2 cup Hot Sauce
6 tablespoons Paleo-friendly Mayonnaise
1/4 cup Green Onion, sliced plus additional for topping
1 Egg White

1. Preheat the oven to 400°. Line line a baking sheet with foil. Spray a casserole dish with avocado or olive oil.
2. Cut the spaghetti squash in half and scrape out the seeds. Rub the inside with the olive oil and sprinkle with salt and pepper.
3. Bake, cut-side down, until fork tender, about 30-40 minutes. Set aside to cool.
4. Boil the chicken breast for about 15-20 minutes, until no longer pink inside. Drain and cool.
5. Scrape the strands out of the cooled spaghetti squash and spread them out in one even layer on a piece of paper towel. Use another layer of paper towel to press out as much moisture as you can. Then, repeat with another paper towel.* Do not skip this part or your dish will be soggy!
6. You should have approx 3 cups, lightly packed spaghetti squash. Place into a large bowl.
7. Shred the chicken breasts (I use my stand mixer to make this step faster!) and add it into the bowl with the squash.
8. Add all the remaining ingredients and stir until well until combined.
9. Transfer the combined ingredients into the prepared casserole dish. Pressing it out flat.
10. Bake at 400 for about 30 minutes, uncovered, until the edges are golden brown, and the top feels set.
11. Lastly, broil on high for 5 minutes. Remove from the oven and let stand for 5 minutes to cool.
12. Garnish with extra chopped green onions and ENJOY!

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