Buffalo Chicken Bake
Buffalo Chicken Bake with Spaghetti Squash is hearty, cheesy and loaded with veggies. It's the answer to your weeknight dinner prayers and a delicious way to change up the menu! This recipe is gluten-free, grain-free and low-carb. Recipe sponsored by Organic Valley.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 400ºF. Cut off ends of spaghetti squash. Cut squash in half lengthwise and scoop out seeds. Place squash cut-side down on a baking sheet and bake for 35-40 minutes or until squash is soft to touch. Remove from oven, flip squash over and allow to cool. Once cooled, remove spaghetti squash strands with a fork. Place squash in a cheesecloth, nut milk bag or flour sack towel and squeeze to remove some of the excess liquid. Note: not all liquid needs to be removed.
Preheat oven to 350ºF.
In a pan over medium heat add the ghee or butter. Once hot, add the kale, diced pepper and onion. Season with salt and pepper. Sauté until kale is cooked down and peppers and onion are tender. Remove from heat and allow to cool slightly.
In a large bowl, combine the spaghetti squash, chicken, sautéed veggies, ranch, buffalo sauce, eggs, and mozzarella cheese. Stir to combine.
Transfer to a greased 9×9 squash dish or casserole dish. Spread out. Drizzle top with a little buffalo sauce, about 1-2 Tbsp.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Therealfooddietitians →
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Love it. Was easy and simple. I did cut up the squash a little. My husband also like it and he doesn't even like kale or squash. YUM
Did you make this recipe?
Leave a Comment