Paleo Buffalo Chicken Spaghetti Squash Bake

by Susan on December 31, 2015

So I will admit my husband doesn’t get too excited about the many manifestations of spaghetti squash I whip up. He eats it and likes some better than others, but never once requested squash or been too thrilled to hear it’s on the menu.

This dish finally won him over, as it incorporates one of his favorite flavors: buffalo chicken. It also helps that the recipe is a casserole in which the squash is well-incorporated with the sauce, protein and veggies.

I got the recipe from Juli Bauer of PaleOMG, whose creative recipes never disappoint. While you can use homemade mayo for the sauce, I went with Hampton Creek Just Mayo, which helped me keep the meal dairy-free as well as both gluten and grain-free.

This one packed a little too much heat for the kids, so if you’re planning on serving it to the whole family I would scale back on the hot sauce by at least 1/4-1/2 a cup.

Paleo Buffalo Chicken Spaghetti Squash Bake
adapted from PaleOMG

1 medium spaghetti squash (about 21⁄2 pounds)
4 tbs. butter or coconut oil
2 cloves garlic, minced
1 medium carrot, diced
2 stalks celery, diced
1⁄2 medium yellow onion, minced
1 small red bell pepper, diced
1 lb. ground chicken
1 tsp.garlic powder
1 tsp. fine sea salt
1⁄4 tsp. black pepper
1 cup Frank’s hot sauce
1⁄4 cup dairy-free or homemade mayonnaise
3 large eggs, whisked
chopped green onion, for garnish

Preheat the oven to 400°F.

Cut the spaghetti squash in half lengthwise and remove the seeds.. Place the squash cut side down on a foil-lined baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it.

Remove the squash from the oven and reduce the oven temperature to 350°F.

Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter or coconut oil.

Let the squash cool for 5 minutes and then use a fork to remove the threads and place them in the greased baking dish.

In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent.

Add the ground chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes.

Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine.

Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix well again until completely blended.

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. Garnish with chopped green onion.

Print Friendly, PDF & Email

Leave a Comment


Previous post:

Next post: