Buffalo Chicken Spaghetti Squash Casserole
Ingredients:
1 T olive oil
2 large carrots, diced
1/2 onion, diced
2 garlic cloves, minced
1 lb ground chicken
1 tsp garlic salt
1/2 tsp sea salt
1/2 tsp black pepper
1/2 cup Hot Sauce (I used Frank's Red Hot)
1/4 cup Greek yogurt (mayonnaise or vegan mayo would work, too)
1 large spaghetti squash
3 large eggs, whisked
Directions:
-Preheat oven to 400. Prepared spaghetti squash by cutting the top off and down the middle, scoop seeds out. Cook for 20 minutes. Set aside -Heat olive oil in Iarge pan and cook veggies (garlic, carrots, onion) 2-3 mins, until tender. Add chicken and cook until no longer pink. Add spices. Remove from heat.
-Add hot sauce and Greek yogurt and stir mixture. Add spaghetti squash and mix well.
-Spray baking dish with non stick spray. Add ground chicken mixture. Add eggs and stir up. -Bake for an hour at 400*. -Serve with avocado on top!!
