This easy Paleo Buffalo Chicken Spaghetti Squash Casserole is a lighter take on game-day fare!
Okay. It’s almost game day, and that means it’s time for you to start planning all the buffalo-inspired eats that are going to grace your grazing table. From buffalo chicken bites to Crock-Pot buffalo chicken dip, this spicy, tangy flavor profile is practically a requirement when there’s football on the TV. Well, this is a bit of a unique take on the myriad buffalo chicken recipes out there that you know and love. This is a buffalo chicken spaghetti squash casserole that is Paleo, Whole30, and low-carb-friendly. It’s bold, spicy, and substantial enough to keep you going through overtime, whether or not you care about the actual game.
If you love the flavor of buffalo chicken anything, but you want to skip the fried wings and heavy dips, this casserole is a delicious alternative. Even if sports aren’t your thing, trust me; a helping of this casserole might just change your mind.
Is This Paleo Buffalo Chicken Spaghetti Squash Casserole Healthy?
This might just be the healthiest platter in your game-day spread. While this recipe does contain some mayonnaise and olive oil, upping the fat content, the main ingredient is spaghetti squash. Spaghetti squash is low in calories and a solid source of fiber, vitamin C, vitamin B6, and manganese. Chicken breast, the other star ingredient, is an excellent source of lean protein. This recipe doesn’t contain any of the cheese or butter that you’ll find in many other buffalo chicken dishes. And, with the right planning, it’s also Paleo, low-carb, and Whole30-friendly.
Finding Paleo And Whole30 Jarred Sauces
While you can make your own mayonnaise if you wish, you can also find Paleo and Whole30 options at the grocery store. You just have to check the ingredient lists. Look for options that contain no added sugar and use heart-healthy oils like avocado or olive oil. You can find hot sauces that fit the bill, too! Frank’s Red Hot is famously Paleo and Whole30-compliant.
How To Make Ahead And Store
Store any leftover casserole in an airtight container in the fridge for up to 3 days. To reheat your leftovers, warm them up in the microwave or bake in the oven at 350 degrees Fahrenheit until heated through. If you’re using the oven, cover the dish with some foil so it doesn’t dry out.
Serving Suggestions
If you’re planning on serving this to guests as a dinner item, I recommend pairing it with something fresh, like a Spiralized Cucumber Salad or a Roasted Acorn Squash And Quinoa Salad. If it’s game day, play up the buffalo theme with some Buffalo Chicken Chili, Buffalo Chicken Egg Rolls, or Buffalo Chicken Mac And Cheese.
Recipe
Ingredients
- 1 whole spaghetti squash around 3.25 pounds
- 1/2 tablespoon olive oil
- 1/2 teaspoon sea salt
- black pepper
- 1 pound chicken breast
- 1/2 cup hot sauce
- 6 tablespoons Paleo-friendly mayonnaise
- 1/4 cup green onion sliced, plus additional for topping
- 1 egg white
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with tinfoil. Additionally, grease a casserole dish with a little bit of olive oil.
- Cut the squash in half and scrape out the seeds. Rub the inside with the olive oil and sprinkle with salt and pepper.
- Bake, cut-side down, until fork tender, about 30-40 minutes. Set aside to cool.
- While the squash cools, bring a large pot of salted water to a boil. Once boiling, cook the chicken breast until no longer pink inside, about 15-20 minutes. Drain and set aside to cool.
- Scrape the strands out of the cooled spaghetti squash and spread them out in one even layer on a piece of paper towel. Use another layer of paper towel to press out as much moisture as you can. Then, repeat with another paper towel.
- Once this is done, you should have about 3 lightly packed cups of spaghetti squash (or about 480 grams). Place into a large bowl.
- Shred the chicken breasts (you should end up with about 3 packed cups of shredded chicken, or 300 grams) and add it into the bowl with the squash.
- Add all the remaining ingredients and stir until well combined.
- Transfer into the prepared casserole dish, pressing out flat. Bake at 400 degrees Fahrenheit, uncovered, until the edges are golden brown, and the top feels set, about 30 minutes.
- Turn the oven to high broil and broil for 5 minutes. Then, let stand for 5 minutes to cool.
- Garnish with extra onions and enjoy.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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