recipe review: Buffalo Chicken Casserole by PaleOMG

i purchased Juli Bauer’s Paleo Cookbook soon after it came out, so a little over a year ago. I’ve tried a number of her recipes not only from her book, but her blog as well: paleomg.com. loved every one them. but I’ve stayed away from this recipe even though i love buffalo chicken because the squash scared me. I’m not really a fan of squash or vegetables at all really. i have to be creative to getting my veggies in.

well, if it wasn’t for my best friend who loves spaghetti squash, i still wouldn’t have tried this recipe. but i gave in and had pizza rolls in the freezer as plan b. thankfully, i didn’t need to worry about that because i actually enjoyed this recipe! not only did i enjoy it, but my mom, who eats nachos or other microwavable meals for dinner every night (sorry mom), loved it too!

 

most of prep time was chopping the vegetables. you can cut most of the prep time by using a food processor.

we decided to eliminate the mayo from this recipe… and since it was friday we added a cup of cheese to the mixture 🙂 but if you want to go the healthier route or if you’re strict paleo, just leave the cheese out like the original recipe.

 

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Buffalo Chicken Casserole

Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 4

Ingredients

  • 1 medium spaghetti squash about 2 1/2 pounds
  • 4 tbsp coconut oil divided
  • 2 cloves garlic, minced
  • 1 medium carrot
  • 2 stalks celery, diced
  • 1/2 medium yellow onion
  • 1 red peppers
  • 1 lb chicken, shredded
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 cup hot sauce i used franks
  • 3 large eggs
  • 1 cup shredded cheddar cheese
  • chopped scallions garnish
  • sliced avocado garnish

Instructions

  1. Preheat the oven to 400°F. Grease an 8-inch square glass baking dish with 2 tbsp of coconut oil. Set aside.
  2. 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.
  3. 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.
  4. In a large sauté pan over medium heat, melt the remaining 2 tablespoons of oil. 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.
  5. Remove the pan from the heat, then add the hot sauce and mix together.
  6. Add the vegetable mixture, shredded chicken, spaghetti squash threads, cheese, and 3 eggs and mix together until you can no longer see the eggs.
  7. 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.