Go Back

Buffalo Chicken Spaghetti

Prep Time25 minutes
Cook Time1 hour
Course: Main Dish
Cuisine: American
Servings: 8

Ingredients

  • 1 Spaghetti Squash
  • 2-3 Chicken Breasts
  • 2 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1/4 Cup Mayo Chosen Foods
  • 3/4 Cup Buffalo Sauce MILD, Noble Made by the New Primal
  • 4 Eggs
  • 2 Celery Sticks Diced
  • 1/2 Onion Chopped
  • 1/2 Red Bell Pepper Diced
  • 1 Tsp Sea Salt
  • 1 Tsp Black Pepper
  • Drizzle Ranch Primal Kitchen (optional for topping)
  • Green Onion Diced (optional for topping)

Instructions

  • Turn on oven at 365 degrees. Take out a large casserole dish.
  • Cook spaghetti squash and remove seeds. I poke a couple slits and place it whole in the instant pot w/ 1 cup of water. Set manual for 20 minutes and quick release.
    If cooking in the oven, pre cut in half, remove seeds, and bake face down for 30-45 min.
  • Cook chicken breasts whichever method you prefer. I place mine in the instant pot with 1 cup of water for 17 minutes.
  • While cooking squash or chicken, dice up 1/2 onion, 1/2 red bell pepper, and 2 celery sticks.
  • Add the onion, pepper, and celery with a little olive oil into the baking dish you will use for this recipe and cook in the oven until softened.
  • When chicken is cooked, drain liquid and shred in the instant pot.
  • Add the squash, eggs, onion, bell pepper, celery, mayo, onion powder, garlic powder, salt, pepper, and buffalo sauce to the pot and stir all together.
  • Drizzle any extra buffalo sauce and ranch over the top.
  • Pour into the baking dish (same dish for less cleanup) and place in oven at 365 for 1 hour.
  • Top with diced green onion (optional)