Buffalo Chicken Spaghetti Squash
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 is grain, gluten, and dairy free. It is also Whole30 compatible.
Servings: 5
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.