Buffalo Chicken Spaghetti Squash Casserole
Serves: 6
21 Day Fix: Per Serving 1 1/4 red, 2 green, 1 blue
Ingredients:
- 1 large spaghetti squash, cooked and shredded
- 1 large onion, diced approx. 1 cup
- 1 cup diced carrots, about 2-3 medium size
- 1 cup diced celery
- ¼ – ½ cup plain greek yogurt
- 1 ½ pounds cooked chicken
- ½ cup hot sauce (like Frank’s Red Hot or Siracha)
- salt to taste (about 1/4 teaspoon)
- 3 eggs
- 1 cup cheddar or mozzarella cheese
Instructions:
- Preheat oven to 400° and line a 13×9 pan with parchment paper and set aside.
- While squash is cooking, sauté the onion, celery and carrots for 5-7 minutes- until softened and mostly cooked through.
- Shred squash with a fork and place in a large bowl. Use a clean towel and press the liquid out- it doesn’t have to be super dry, but this helps make the casserole not too watery.
- Add the onion mixture to the bowl along with the chicken, hot sauce, greek yogurt, salt and pepper. Stir well.
- Add the eggs, mix well, and pour mixture into the prepared pan.
- Bake for 30-35 minutes.
- Serve with a dollop of greek yogurt ranch mix (optional)
