My former neighbor turned great friend, Sandy, first introduced me to this Buffalo recipe about a year ago. I kept putting her off thinking it was going to be too spicy and I’d hate it. I was soooooo wrong! Since then, I have made this recipe, with a few personal tweaks, at least 50 times. Then, last year a former collegue made it vegetarian and it tasted just as good as the meatier option. I’ve made both meat, vegetarian and a combo of the both. All three options taste amazing – I hope you fall in love with it too!
Prep Time 15 minutes
Cook Time 1 hour, 50 minutes
Servings – 6
Recipe Adapted from: PaleOMG
- 1 medium spaghetti squash (about 2 1⁄2 pounds)
- 4 tablespoons of cooking fat (ghee, coconut oil, lard), divided
- 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 pound ground chicken (if vegetarian, replace with 3 cups of chopped kale, ribs removed)
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1⁄4 teaspoon black pepper
- 3/4 cup hot sauce (I prefer Frank’s RedHot)
- 1⁄4 cup compliant mayonnaise (I prefer to make my own and follow THIS recipe)
- 3 large eggs, whisked
- 2 Tbsp of guacamole (prefer Good Eats guac, purchased at Costco – OPTIONAL)
- Chopped green onions (OPTIONAL)
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise. Remove the seeds by scooping them out with a spoon. Place the squash cut side down on a 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 a 9”x 12” glass baking dish with 2 tbsp of the cooking fat.
- 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 cooking fat. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, (or kale for vegetarian option) 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 or vegetable mixture to the baking dish and mix well with the spaghetti squash threads.
- Add the whisked eggs and mix everything together until you can no longer see the eggs.
- 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 guacamole & green onions.
- It is very rare that I cook more than one dinner for my family, but this dish is NOT kid-friendly, and I love it. So I use this occasion for my kids’ dinner to be “kids pick” night, which THEY love. Win-win. Since the casserole takes an hour to bake, you can use that time to cook the kids’ dinner WITH them.
- Make this dish over the weekend and refrigerate (up to 3 days) before cooking. Complete all instructions and stop at #8. Add in the eggs just as you are ready to cook.
- This casserole re-heats REALLY well. I’ll often make this every other Sunday during a Whole30 as a quick grab and eat breakfast, lunch and/or dinner.