Buffalo Chicken Spaghetti Squash Casserole Food

BUFFALO CHICKEN SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Prepare a 9x13" baking dish with
• If you still need to cook your chicken, do this first. I used the Basic Shredded Chicken recipe from my Savory cookbook. See notes below for how to cook your chicken quickly if you need to cook it quickly.
• If you still need to cook your spaghetti squash, you can do this now too. Check out How to Cook a Spaghetti Squash for the different ways to cook.
• Once chicken and spaghetti squash are both prepared, grab a large mixing bowl. Add the egg, olive oil, and seasonings and whisk to combine. Add Buffalo sauce and sour cream (or yogurt) and whisk again.
• Add spaghetti squash and shredded chicken to the bowl and fold in with a wooden spoon. Finally, add in 1/4 cup of the cheese (save the other 1/4 for topping) and stir again until all ingredients are incorporated.
• Pour spaghetti squash mixture into the prepared baking dish and sprinkle with the remaining shredded cheese. Bake for 20-25 minutes or until top starts to brown on the edges. You can broil for one to two minutes to get it a little crispy at the top too!
• Let cool and enjoy!

HEALTHY BUFFALO CHICKEN SPAGHETTI SQUASH CASSEROLE

Steps:

• Preheat oven to 400 degrees
• Cook spaghetti squash. For microwave: Fill a microwave safe glass dish with 1 inch of water. Slice spaghetti squash in half + place face down in water. Microwave on high for 10 minutes until cooked. Remove from microwave + shred spaghetti squash. For instant pot: Slice spaghetti squash, put in your instant pot with 1 cup of water. Cover + set pot to sealing for 5 minutes. Manually release the pressure + shred your cooked squash with a fork!
• While spaghetti squash is cooking, make shredded chicken. Follow these directions for the instant pot, or boil on the stove for 10 minutes, or buy a rotisserie chicken + shred.
• In a bowl, mix together olive oil, egg, spices+ Frank's Red Hot. Whisk until combined.
• Add cooked spaghetti squash, shredded chicken + spice/sauce mixture to a bowl and stir until combined. Stir in blue cheese crumbles.
• Pour mixture in a greased 8x8 baking dish. Bake at 400 for 25 minutes or until top starts to brown. You can broil for one minute to get a crispy top.

BUFFALO CHICKEN SPAGHETTI SQUASH

Steps:

• Place spaghetti squash cut-side-down on a microwave-safe plate. Stab a few small holes into the squash. Microwave on high until tender, about 10 minutes.
• Heat a small pot over medium-low heat. Add cream cheese; cook and stir until melted, about 4 minutes. Add Buffalo sauce; stir until combined. Mix in chicken breast and ranch dressing. Remove from heat.
• Scrape all the squash flesh into the center of each half using a fork. Pour Buffalo-chicken mixture on top; sprinkle with shredded Cheddar-Monterey Jack cheese and blue cheese.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Bake under the preheated broiler until cheese is bubbling and golden, about 5 minutes.

BUFFALO CHICKEN CASSEROLE | HEALTHY DINNER RECIPE

Steps:

• Preheat oven to 400 F. Line a baking sheet with parchment paper. Set aside.
• For the spaghetti squash, cut it in half length-wise. Scoop out the seeds u0026 stringy flesh in the center. Spray with avocado oil, lightly season with sea salt, and pepper. Place the squash cut-side down onto the lined baking sheet. Bake for 40-50 minutes or until you can easily pierce the flesh with a fork. Once done, let it cool down a bit. Then, using a fork, scrape out the spaghetti-like strands. You'll need 4 C. worth.
• For the chicken, I used my pressure cooker but you can also bake them. For the pressure cooker: add the chicken broth to the pot along with the chicken breasts (lightly season them with sea salt u0026 pepper). Place the valve to the sealed position and pressure cook on high for 14 minutes. Once done, do a quick release. For baking: add the chicken breasts u0026 broth to a baking dish and bake at 400 F. for 20-25 minutes or until done. Once chicken is done, shred it with a fork.
• In a skillet over medium heat, add the chopped onion, bell pepper, and celery along with a splash of water. Cover skillet with a lid and cook until they're slightly soft u0026 water has evaporated. Remove from skillet u0026 set aside.
• In a mixing bowl, add the spaghetti squash strands, sauteed vegetables, and shredded chicken.
• In a separate mixing bowl, add the egg, oil, buffalo sauce, yogurt, garlic powder, onion powder, sea salt, and pepper. Whisk until fully combined.
• Pour the buffalo sauce mixture over the chicken squash mixture. Mix until fully combined.
• Grease a 9×13 baking dish. Pour the mixture into the dish and spread it out as evenly as possible. Bake at 400 F. for about 30-35 minutes. Then, broil it for 5-10 minutes to give the top a golden color. Once done, remove from oven and add fresh chives u0026 drizzle yogurt or sour cream over top (optional). Cut into 10 roughly equal squares. 2 squares = 1 serving