Buffalo Chicken Casserole (Whole30 Paleo)

5 from 15 votes

Buffalo Chicken Casserole (Whole30 Paleo)

Buffalo Chicken Casserole (Whole30 Paleo) - this spaghetti squash casserole will have everyone going back for seconds. Huge chicken wing flavor, packed with protein and veggies, and gluten/carb free!

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings:

Calories: 178kcal

Ingredients

2 cups cooked shredded chicken breast
1 large spaghetti squash, cooked see cooking instructions below
1 teaspoon cooking oil of choice (olive, avocado, coconut)
1/2 cup each diced carrots, celery, and onion
1 1/2 teaspoons minced garlic
1/2 cup hot sauce (such as Franks)
1/4 cup homemade mayonnaise or store bought compliant brand
1 teaspoon fine sea salt
4 eggs, beaten

Instructions

Preheat oven to 350 degrees. Prepare a 13 X 9 baking dish with cooking spray.
In a large skillet, heat cooking oil. Add carrots, celery, and onion to the pan and cook, stirring often, until veggies are beginning to soften. Add garlic and cook for an additional 1-2 minutes.
In a large bowl, combine chicken, spaghetti squash, cooked veggies, hot sauce, mayo, and salt. Fold in beaten eggs and stir until well combined.
Bake for 40-45 minutes until the top of the casserole forms a nice crust and is beginning to brown. Serve with Homemade Ranch Dressing or other compliant brand.

Notes

Spaghetti Squash Cooking Instructions:

Cut squash in half (use a sharp knife and be careful - spaghetti squash are very tough) and remove seeds.

Oven: Place cut side down in a baking pan. Roast in the oven at 400 degrees for 35-40 minutes (should be very tender.) Scoop out the flesh and separate strands with a fork.

Instant Pot: Add about 1 cup water to your Instant Pot. Place trivet upside down and squash halves on the rack. Set for 8 minutes using manual function. When complete, quick release the pressure and remove squash. Scoop out the flesh and separate strands with a fork.

Tip: I have had the best luck with the recipe when I squeeze the excess water from the squash. Once strands are slightly cooled, place on a thin kitchen towel, gather up the ends, and wring until most of the water is removed.

Nutrition