Buffalo Chicken Spaghetti Squash Bake
I truly believe that you can do no wrong when it comes to buffalo chicken flavored things and this spaghetti squash bake is no exception. It is full of that buffalo chicken taste we all love while also being packed with veggies. So not only does it taste good but you also feel good while eating it! Plus it is gluten free, grain free & dairy free.
Ingredients
- 1 large spaghetti squash
- 1 lb chicken breast, cooked and shredded
- 1 cup chicken bone broth
- ½ cup celery, chopped
- 1 egg
- ½ bottle Primal Kitchen Foods Buffalo Sauce
- 2 tbsp avocado oil
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp nutritional yeast
- dash salt and pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve and enjoy! Once done, remove from oven and top with fresh green onions & drizzle yogurt or ranch (optional).
Notes
- 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.
- Store in an airtight container in the fridge for 4-5 days.
- To cook the 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.
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