Buffalo Chicken Bake

This paleo buffalo chicken bake is full of spicy buffalo flavor while also being packed with veggies so you’ll feel good while eating it. It’s so easy to make and is the perfect weeknight meal or meal prep. It’s also gluten free, dairy free, and made with wholesome ingredients. The whole family is guaranteed to love it.

Why You’ll Love This Recipe

• Incredibly easy to make.
• This buffalo chicken bake is the perfect weeknight meal.
• Tastes like chicken wings.
• Packed with veggies.
• Gluten free, dairy free, paleo, and whole30.
• The whole family will love it.
• Great option for meal prep.
• The perfect amount of spice.

Ingredients and Substitutions

• Spaghetti squash. You will need 1 large spaghetti squash, cooked. See Instructions on how to cook below.
• Chicken breasts. Cooked and shredded. To save time you can use chicken from a rotisserie chicken.
• Chicken bone broth. You will need 1 cup chicken bone broth, you can use normal chicken broth as well. The bone broth just gives an extra boost of protein.
• Celery. 1/2 cup of celery, chopped. This adds a little crunch.
• Egg. The egg acts as a binder in the buffalo chicken spaghetti squash bake.
• Buffalo sauce. This is key in the recipe! Make sure to look for one that is whole30 approved. This one is my favorite to use.
• Spices. Garlic powder, onion powder, salt, and nutritional yeast are used to add flavor to the dish.
• Olive oil. Olive oil or avocado oil are used to make the sauce.

How to Cook Spaghetti Squash

My favorite method is in the oven.  Preheat your oven to 400 degrees and line a baking sheet with parchment paper.  Cut the squash in half and scoop out the seeds.  Place cut side down on the baking sheet and bake for 40 minutes.  Remove from oven, let cool slightly, and using a fork, scoop out the insides.

How to Make Buffalo Chicken Bake

Step 1

Preheat oven and combine spaghetti squash with chicken. Preheat the oven to 400F. In a mixing bowl, add the spaghetti squash strands and shredded chicken.

Step 2

Make the sauce. In a separate mixing bowl, add the egg, oil, buffalo sauce, garlic powder, onion powder, sea salt, and pepper. Whisk until fully combined.

Step 3

Pour sauce over spaghetti squash and chicken mixture. Pour the buffalo sauce mixture over the chicken squash mixture. Add in celery. Mix until fully combined.

Step 4

Bake the buffalo chicken bake. Grease a 8 by 8 baking dish. Pour the mixture into the dish and spread it out as evenly as possible. Sprinkle with nutritional yeast. Bake at 400 F. for about 30-35 minutes. Then, broil it for about 5 minutes to give the top a golden color.

Step 5

Serve and enjoy! Once done, remove from oven and top with fresh green onions & drizzle yogurt or ranch (optional).

Expert Tips

• To save time, use a rotisserie chicken and shred it! You can also prep chicken in the instant pot, this keeps it nice and juicy. For the instant pot: add the chicken broth to the pot along with the chicken breasts (lightly season them with sea salt & pepper). Place the valve to the sealed position and pressure cook on high for 20 minutes. Once done, do a quick release.
• Make sure you are using a buffalo sauce that is whole30 approved! You don’t want one with a bunch of additives or sugars.
• This buffalo chicken bake is best enjoyed hot with fresh green onions and a ranch drizzle.
• The nutritional yeast adds a “cheesy” flavor to the dish while keeping it dairy free and is delicious but you can omit if you’d prefer.

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