Healthy Baked Buffalo Chicken Casserole
Ingredients
The casserole
-
1
medium to large
spaghetti squash
-
1.5
lbs
boneless skinless chicken thighs
-
to taste
sea salt and ground pepper
-
1
bell pepper, diced
-
1
carrot, diced
-
2
ribs
celery, diced
-
4
green onions, sliced
-
1/4
cup
nutritional yeast
-
1/2
cup
hot sauce
-
1/2
cup
mayo
Toppings
Instructions
- Preheat the oven to 400°F and grease two baking sheets.
- Cut the spaghetti squash in half, scoop out the seeds, and place it cut side down on one baking sheet.
- Place the chicken on the other baking sheet and season with salt and pepper.
- Bake the chicken for about 20 minutes or until it reaches an internal temperature of 165°F, and the squash for about 30 minutes or until soft.
- While the squash and chicken are cooking, prepare the bell pepper, carrot, and celery in a large bowl.
- In a small bowl, mix the buffalo sauce ingredients together.
- Once the chicken has cooled, chop it into bite-sized pieces and add it to the bowl with the veggies.
- Scoop the flesh of the cooked spaghetti squash into the bowl and mix everything together with the buffalo sauce.
- Transfer the mixture into a greased casserole dish and spread it evenly.
- Bake in the oven for 20-30 minutes until heated through, then cool for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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