I think it's time to face the cold hard facts. My name is Maria. And I have a buffalo chicken addiction. It's easily the most-posted-about flavor combo on my blog, and for good reason.
You may ask, "WHAT'S THE DEAL with the buffalo chicken obsession?" Well... since I started doing Whole30, I have found that buffalo chicken is one of the flavor profiles from my past life that I can still enjoy with minimal to no adjustments. Can we get a hallelujah for Frank's Red Hot being Whole30 compliant? Seriously. And buffalo anything's partner in crime, (ranch dressing of course), has gotten a major upgrade, from Hidden Valley Ranch to my perfected homemade ranch! All is right with the world.
So I found these beautiful spaghetti squash at a roadside farm stand this weekend (can I get another hallelujah for affordable and locally grown produce!?), and I knew they were destined for buffalo chicken greatness. Seriously, at the grocery store, spaghetti squash are usually $2 PER POUND. These guys were a steal. And I've never seen green spaghetti squash before!
Check out this link for 3 different ways to cook spaghetti squash! I roasted mine, then scooped the seeds out after to make the task a bit easier.
I created this recipe with plans to freeze a lot of it, so if you are just cooking this for one meal, feel free to cut the recipe in half! It froze very well, so I'll consider this the FIRST official freezer cooking post on Maria Makes!
If you use celery sticks to scoop up this casserole, it's kind of like a much healthier and Whole30 / Paleo version of Buffalo Chicken Dip!
Buffalo Chicken Spaghetti Squash Casserole
Makes: ~12 servings
8 cups of cooked spaghetti squash strands (from 2 large cooked spaghetti squash)
4 cups cooked, shredded chicken
1 - 1.5 cups Frank's Red Hot (depending on how spicy you like it)
1/2 cup Whole30 Ranch (I use this recipe)
1/2 cup chopped green onions (whites and greens)
4 eggs, beaten
16oz bag of frozen kale (cooked per microwave instructions)
1/2 - 1 cup almond meal
To prepare spaghetti squash by roasting, you'll want to pre-heat your oven to 375 degrees, then follow the instructions at the link I posted above. If you plan to cook your casserole immediately (instead of freezing it), leave your oven on.
Once the spaghetti squash is cooked, comb the strands with a fork and scoop them out into a large bowl. Add chicken, Red Hot, ranch dressing, and green onions, stirring to combine.
TIP: You could get a head start with a rotisserie chicken, leftovers, or even canned chicken.
At this point, taste it to see if you'd like more Red Hot. I started with a cup but then thought it could use a little more!
In the measuring cup you used for the red hot, whisk the 4 eggs with a fork. Whisk in some more Red Hot if you want and add it to the bowl.
Add in the cooked kale and 1/2 cup of almond meal and stir to combine. Split into pans for baking or freezing.
TIP: If mixture is very wet, add extra almond meal, up to 1 cup.
If you plan to freeze the casserole, top with saran wrap and seal the lids.
TIP: My favorite foil pans for freezer cooking are from the Dollar Tree and they come with cardboard lids!
If you plan to cook right away, bake for 30-45 minutes at 375 degrees.
Serve with celery sticks!
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