Buffalo Chicken Spaghetti Squash Casserole
Yield: 6
Calories: 380kcal
Materials
- 1 large spaghetti squash cooked and shredded
- 1 large onion diced approx. 1 cup
- 1 cup carrots about 2-3 medium size
- 1 cup celery
- 1/2 cup greek yogurt
- 1 ½ pounds chicken breasts
- ½ cup Hot pepper sauce like Frank’s Red Hot or Siracha
- salt
- 3 egg
- 1 cup 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)
Nutrition
Fiber: 4g | Potassium: 683mg | Sodium: 824mg | Sugar: 8g | Vitamin A: 4219IU | Iron: 3mg | Calcium: 237mg | Vitamin C: 22mg | Cholesterol: 187mg | Protein: 39g | Carbohydrates: 17g | Calories: 380kcal | Fat: 17g | Saturated Fat: 7g
