Buffalo Chicken Casserole

I live for spicy food these days- it’s like I literally can’t get enough.

I have been craving a spicy chicken sandwich from Chick-Fil-A for what feels like forever, and obviously I can’t have that since I have Celiac, so I started dreaming about other spicy chicken options.  One thought led to another, and I eventually started daydreaming about buffalo chicken.  I wanted to come up with something that provided a balance between being healthy, but also being creamy and delicious, and full of flavor.

Thus, this buffalo chicken and spaghetti squash recipe was born.

Despite the fact that my husband left for work without slicing the spaghettis squash in half for me, this dish turned out to be super simple, and I didn’t die in the process of cutting the squash.

This recipe can be easily altered as well, just in case you don’t eat dairy.

The unaltered version contains these ingredients: spaghetti squash, shredded chicken, hot sauce, greek yogurt, eggs, broccoli, cheese, salt, pepper, and a lot of love.

The greek yogurt can be substituted evenly for homemade mayo, and the cheese can just be left out without having any effect on the overall composition of the dish!

Here’s the process through my lens:

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Buffalo Chicken Casserole

Here's What You Need

• 1 large spaghetti squash
• 1/2 c sharp white cheddar cheese shredded
• 1/2 c sharp cheddar cheese shredded
• 2 c broccoli raw
• 2 eggs
• 1/2 c nonfat Greek yogurt
• 1 c Louisiana hot sauce
• 2 lb chicken breast boiled and shredded
• salt to taste
• pepper to taste

Here's What You Do

1. Preheat oven to 400F.

2. Slice spaghetti squash in half, lengthwise. Scoop out seeds Place open side down on a cookie sheet with about 1/4th inch of water. Bake spaghetti squash for approximately 30 min, or until outer shell is soft to the touch. Remove from oven and let cool.
   

3. Shred spaghetti squash with a fork and wrap in paper towel and squeeze to remove excess water.
   

4. Combine squash and boiled, shredded chicken in a large bowl and mix well. Add hot sauce and Greek yogurt, followed by eggs, making sure to mix thoroughly.
   

5. Layer 1/2 of the squash and chicken mixture in a casserole dish. Spread broccoli evenly across the top, then continue with the sharp cheddar cheese. Layer the second half of the squash and chicken mixture evenly across the broccoli, then top with sharp white cheddar.
   

6. Bake for 30 min. Remove and allow to cool for 5-10 minutes before serving. Add salt and pepper to taste and enjoy!
   

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