Buffalo Chicken Spaghetti Squash Casserole

By NailCandy

21 Day Fix: Per Serving 1 1/4 red, 2 green, 1 blue

Ingredients

• 1 large spaghetti squash, cooked and shredded
• 1 large onion, diced approx. 1 cup
• 1 cup diced carrots, about 2-3 medium size
• 1 cup diced celery
• 1/4 – 1/2 cup plain greek yogurt
• 1 1/2 pounds cooked chicken
• 1/2 cup hot sauce (like Frank’s Red Hot or Siracha)
• salt to taste (about 1/4 teaspoon)
• 3 eggs
• 1 cup cheddar or mozzarella cheese

Details

Servings 6

Preparation

Step 1

Preheat oven to 400° and line a 13×9 pan with parchment paper and set aside.

While squash is cooking, sauté the onion, celery and carrots for 5-7 minutes- until softened and mostly cooked through.

Shred squash with a fork and place in a large bowl. Use a clean towel and press the liquid out- it doesn’t have to be super dry, but this helps make the casserole not too watery.

Add the onion mixture to the bowl along with the chicken, hot sauce, greek yogurt, salt and pepper. Stir well.

Add the eggs, mix well, and pour mixture into the prepared pan.

Bake for 30-35 minutes.

Serve with a dollop of greek yogurt ranch mix (optional)