Buffalo Chicken Bake
Ingredients
-
1
medium
spaghetti squash
-
1
Tbsp.
Organic Valley Ghee or Butter
-
2–3
cups
chopped kale
-
1
red bell pepper
diced
-
½
small
onion, diced
-
¾
lb.
chicken breast, cooked and shredded or cubed
-
½
cup
ranch dressing
-
¼
cup
buffalo sauce
-
2
Organic Valley Whole Eggs
-
4–6
oz.
Organic Valley mozzarella cheese, shredded
-
Salt and pepper
Instructions
- Preheat the oven to 400ºF and prepare the spaghetti squash by cutting it in half and baking it cut-side down for 35-40 minutes.
- Once cooled, remove the strands of spaghetti squash and squeeze out excess liquid.
- In a pan, heat ghee or butter and sauté kale, diced pepper, and onion until tender.
- In a large bowl, combine the spaghetti squash, chicken, sautéed veggies, ranch, buffalo sauce, eggs, and mozzarella cheese, then mix well.
- Transfer the mixture to a greased casserole dish and drizzle with buffalo sauce.
- Bake uncovered at 350ºF for 35-40 minutes, then add more cheese if desired and bake until melted.
- Let it set for 5 minutes before serving, and top with additional buffalo sauce and ranch if desired.
Nutrition Facts (estimated)
Servings
5
Calories
320
Total fat
19g
Total carbohydrates
8g
Total protein
28g
Sodium
650mg
Cholesterol
0mg
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