This is the perfect meal if you want something hearty and filling but want to keep it low carb. This is packed with fiber from the spaghetti squash, with a spicy kick from the buffalo sauce. This casserole gets its creaminess from a cashew cream sauce that keeps it dairy-free. To make this recipe even easier you can shred up a store-bought rotisserie chicken or use up any leftover chicken you have. I love when my main dish has everything I need without having to make sides. This has protein, veggies, and healthy fats making it the perfect meal template if you are sticking to a Paleo diet or looking for a Whole30 compatible recipe.
This recipe does need a bit of prep work in order to make it quickly. You will need to start by soaking your cashews for 2 hours or overnight. Alternatively, you could soak them in boiling water for 15 minutes if you are short on time. Next up, you will need to roast up your spaghetti squash. Let it cool and then shred it into “noodles”. You can also do this the day before and store in the refrigerator until you are ready to use them. If you are not using a store-bought rotisserie chicken you will need to cook chicken thighs or breasts and shred them up. Finally, you will need to make your cashew cream sauce. Once you have all this prep work done you will just have to sauté up veggies and mix all the ingredients together before baking your casserole.
I use Frank’s Red Hot as my buffalo sauce in this dish. If you like your food spicier you can add more Frank’s to it or use less to have it flavorful but not so spicy. I mix the hot sauce into the cream sauce. This spicy cashew cream sauce is very versatile and can be used in many other dishes or as a base for a good buffalo dip.
This is a great dish to have on hand for easy lunches or to meal prep for a busy week as it holds up great in the fridge. Great way to get a big serving of veggies and lean protein. Enjoy!
Buffalo Chicken Spaghetti Squash
Ingredients
- 1 medium spaghetti squash roasted and shredded into “noodles” around 4 cups
- 2 cups cooked and shredded chicken
- 1 batch of cashew cream recipe below
- 1 onion diced
- 1 green bell pepper diced
- 1 red or yellow bell pepper diced
- 1/2 cup diced celery
- 1/2 cup diced green/spring onion white and green parts
- 5 cloves minced garlic
- 2 tablespoons ghee
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tablespoons nutritional yeast optional
- garnish with additional hot sauce and spring onions the green parts
Cashew Cream Ingredients
- 1 cup raw soaked cashews
- 1/2 cup canned full-fat coconut cream or milk
- 1/2 tsp sea salt
- 1 tsp lemon juice
- 1/3 cup Frank’s Red Hot Sauce or your favorite buffalo sauce use 1/4 cup if you do not want it spicy
Instructions
Cashew Cream Directions
- Soak your cashews overnight in the fridge or for at least 2 hours. You could also pour boiling water over them and let them soak for 15 minutes if you are short on time.
- After soaking give them a good rinse with cold water.
- Put all ingredients except buffalo sauce into a high-powered blender or food processor and blend for 1 minute. Scrape down the sides. Continue to blend for another 2 to 3 minutes until completely smooth.
- Stir in your buffalo sauce and mix well.
- Store in the refrigerator if not using immediately.
Casserole Directions
- Prepare and set aside your roasted/shredded spaghetti squash, shredded chicken, and cashew cream sauce.
- Preheat oven to 375F/176C.
- Over medium heat sauté the onions, celery, spring/green onions, and bell peppers for 5-6 minutes until soft. During the last minute of cooking time add in your minced garlic.
- Season your veggie mixture with all of the spices listed including the salt and pepper.
- In a large bowl combine your veggies, shredded chicken, spaghetti squash, and cashew cream. Add in nutritional yeast if using. Mix well.
- Taste the mixture and season to taste if it needs additional seasoning.
- Put into a 9in x 9in baking dish and bake for 25 minutes. Optionally, you can broil the top for 1-2 minutes to give it a golden crust.
- Garnish with hot sauce and diced green/spring onions.