Recipe Background
Okay, so you have your resolutions for the year: you're going to try to eat healthier. But how can you eat healthier when buffalo chicken is right there, just begging you to take a bite? Well, it comes down to making a few quick substitutions as seen in the Skinny Buffalo Chicken Casserole. A healthy and tender spaghetti squash filling ensures each bite is as nurturing as can be while not piling on the calories and it's loaded with plenty of veggies to accompany the juicy chicken. Don't worry, the buffalo sauce in Skinny Buffalo Chicken Casserole is just as spicy and bright as ever! This is just one delicious step towards a better you this year!
Okay, so you have your resolutions for the year: you're going to try to eat healthier. But how can you eat healthier when buffalo chicken is right there, just begging you to take a bite? Well, it comes down to making a few quick substitutions as seen in the Skinny Buffalo Chicken Casserole. A healthy and tender spaghetti squash filling ensures each bite is as nurturing as can be while not piling on the calories and it's loaded with plenty of veggies to accompany the juicy chicken. Don't worry, the buffalo sauce in Skinny Buffalo Chicken Casserole is just as spicy and bright as ever! This is just one delicious step towards a better you this year!
Ingredients
For the casserole:
- 1 spaghetti squash
- 1 1/2 pounds chicken thighs boneless and skinless
- sea salt to taste
- ground black pepper to taste
- 1 bell pepper diced
- 1 carrot diced
- 2 ribs celery diced
For the sauce:
- 1/4 cup nutritional yeast
- 1/2 cup hot sauce
- 1/2 cup mayonnaise
For the garnishes:
- ranch dressing to taste
- 4 green onions sliced
Directions
- Preheat the oven to 400 degrees F.
- Grease 2 medium baking sheets with oil.
- Grease a 9x3-inch casserole dish.
- Cut the squash in half and scoop out the seeds.
- Place the squash, cut-side down, on one of the baking sheets.
- Place the chicken on the other baking sheet and season it on both sides with the salt and the pepper.
- Place the squash and the chicken in the oven to roast.
- Roast the chicken until it reaches an internal temperature of 165 degrees F, about 20 minutes.
- Roast the squash until it is cooked through, about 30 minutes.
- Set the squash and the chicken aside to cool, but leave the oven on 400 degrees F.
- Place the bell pepper, the carrot, and the celery in a large mixing bowl.
- Place the yeast, the hot sauce, and the mayo in a small bowl or jar and whisk together until combined.
- Chop the somewhat cooled chicken into bite-sized pieces and add it to the veggie mixture.
- Scoop the flesh of the squash into the chicken mixture.
- Add the sauce mixture and mix until everything is combined.
- Add the mixture to the prepared casserole dish, spreading it out evenly.
- Place the casserole in the oven until everything is heated through, about 20-30 minutes.
- Allow the casserole to cool for 5-10 minutes.
- Serve garnished with the ranch dressing and the green onions.
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