Buffalo Chicken Casserole

Ingredients (serves 6)

• 2.5 cups shredded chicken

• 1 medium-large spaghetti squash

• ¾ cup ranch dressing (DF)

• 1 cup Frank’s hot sauce

• 2 celery stalks, diced

• 3 eggs

• 2 tbsp ghee/vegan butter

• 1 red bell pepper, diced

• 1 jalapeño

Method

• Roast squash at 425°F for 15–20 mins. Cool and shred, squeeze out liquid.

• Melt ghee + hot sauce. Toss with chicken.

• Mix chicken with celery, pepper, ranch, and ½ jalapeño.

• Add squash, season, place in 8×8 dish.

• Beat eggs, pour over, top with sliced jalapeño.

• Bake 20–30 mins at 425°F, broil 5 mins.

• Let sit 10–15 mins before serving.

Macros:

• Fat: 12g

• Carbs: 30g

• Protein: 7g