Paleo Buffalo Chicken Casserole
INGREDIENTS
- 1 Spagheti Squash (about 2 1/2 pounds) (medium)
- 4 T Coconut oil (or Ghee)
- 2 Garlic (cloves) (minced)
- 1 Carrot (medium) (diced)
- 2 Celery stalks (diced)
- 1/2 Onion (yellow) (medium) (minced)
- 1 Bell pepper (red) (diced)
- 1 lb Chicken (ground)
- 1 t Garlic (powder)
- 1 t Sea salt (fine)
- 1/4 t Black pepper
- 1 C Sauce (hot) (Tessame or Franks Red Hot)
- 1/4 C Mayonnaise
- 3 Eggs (large) (whisked)
- Scallions (chopped) (for garnish)
- Avacado (sliced) (for garnish)
DIRECTIONS
- 1. Pre-heat the oven to 400 F.
- 2. Cut the spaghetti squash in 1/2 lengthwise.
- 3. Place the Squash cut side down on a baking sheet & bake for 30-35 minutes or until
the skin give when you press your finger to it.
- 4. Remove the squash from the oven & reduce the oven temperature to 350 F.
- 5. Grease a Dutch oven or an 8 inch square glass baking dish with 2 T of the coconut
oil or Ghee.
- 6. Let the squash cool for 5 minutes & remove the seeds & then use a fork to remove
the threads & place them in the greased baking dish. - 7. In a large saute pan over medium heat, melt the remaining 2 T of coconut oil or Ghee.
- 8. Add the garlic, carrot, celery, onion & bell pepper & cook for about 10 minutes, until
the onion is translucent.
- 9. Add the ground chicken, garlic powder, salt & pepper & cook using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink ( 8 minutes).
- 10. Remove the pan from the heat & then add the hot sauce & mayo & mix well to combine.
- 11. Add the chicken mixture to the baking dish & mix well with the spacghetti squash threads.
- 12. Add the whisked eggs & mix everything together until you can no longer see the eggs.
- 13. Bake for 1 hour or until the top forms a slight crust that doesn't give when you press it
in the middle. - 14. Let everything rest for 5 minutes before serving.
- 15. Garnish with chopped scallion & avocado slices.
NOTE
Serves 4
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