PALEO-BUFFALO CHICKEN SQUASH CASSEROLE
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 tbsp Butter, salted 2 large Egg, fresh, whole, raw 2 tsp Garlic powder 1 tbsp Pepper, black 12 ounces Chicken Breast (cooked), no skin, roasted 3 medium Carrots, raw 2 stalk, large (11"-12" long) Celery, raw 2 clove Garlic 0.50 cup, chopped Onions, raw 5 cup Spaghetti Squash 8 oz Frank's Red Hot Buaffalo Sauce 0.25 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can) 1 tsp condiments, salt, Himalayan pink (by EXOTEC)
Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise, remove seeds. Place the squash cut side down on a baking sheet and bake 40 minutes. Remove the squash from the oven and reduce the oven temp to 350°F.
In a large sauté pan over medium heat, melt the butter. Add the garlic and onion, cook for about 5 minutes until the onion is translucent. Add the chicken, garlic powder, salt, and pepper. Cook for about 5 minutes.
Remove the pan from the heat, then add the hot sauce, coconut cream and the whisked eggs. Mix well to combine.
In an 8-inch square glass baking dish add the cooled squash strands. Pour the chicken mixture over the spaghetti squash threads and mix well together.
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.
Serve with celery, carrots, chopped scallion and avocado slices.
Serving Size: 4 1.5-cup servings
In a large sauté pan over medium heat, melt the butter. Add the garlic and onion, cook for about 5 minutes until the onion is translucent. Add the chicken, garlic powder, salt, and pepper. Cook for about 5 minutes.
Remove the pan from the heat, then add the hot sauce, coconut cream and the whisked eggs. Mix well to combine.
In an 8-inch square glass baking dish add the cooled squash strands. Pour the chicken mixture over the spaghetti squash threads and mix well together.
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.
Serve with celery, carrots, chopped scallion and avocado slices.
Serving Size: 4 1.5-cup servings
Nutritional Info Amount Per Serving
- Calories: 265.0
- Total Fat: 11.0 g
- Cholesterol: 128.9 mg
- Sodium: 2,422.2 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 4.4 g
- Protein: 20.3 g
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