Saturday, April 2, 2022

Buffalo Spaghetti Squash Casserole

 Buffalo Spaghetti Squash Casserole.

* 2 cups pre-cooked chicken breast, shredded
* 1 large (or 2 small) spaghetti squash, baked in “rings”
* 2 tbsp olive oil
* 1 large egg
* 1/2 cup (or more) buffalo sauce
* Optional: add some ranch seasoning from Epicure
* Sea Salt (to taste)
* 1/2 cup celery/chopped/sliced
* Green onion (for sprinkling)

* Preheat oven to 400°F. Slice ends off the squash, then cut into rings.
* Use a spoon to scrape out the seeds.
* Place squash on lined baking sheet. Use hands to coat each ring w/ a little olive oil/salt/pepper.
* Bake for 30-40 minutes, flipping rings about half way. I love doing these in my Air Fryer helps with some caramelization of the squash - nom nom!  
* Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long spaghetti noodles using a fork.

* While spaghetti squash is cooking, make shredded chicken. Pan fry on stove, cook in instant pot, or buy rotisserie chicken - once cooked shred/pull apart with forks or hand mixer.

* In a medium bowl, mix together olive oil, egg, buffalo sauce of choice until well incorporated.
* In a large bowl, add cooked spaghetti squash, shredded chicken + buffalo sauce mixture until well combined. Stir in celery or any other add-ins.
* Pour contents in a greased 8×8 glass baking dish. Bake at 400 for ~25 minutes or until starting to lightly brown on the edges. You can broil at the end to get crispy if you want!

This is also tasty with some extra old Balderson cheese shredded on top. 

Bon Appetite

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