Ingredients
- 1 large spaghetti squash, cooked and shredded
- 1 large Onion
- 1 cup diced carrots (about 2-3 medium size)
- 2 pounds cooked chicken
- 1 cup Frank's Red Hot
- 1/4 cup Whole30 Ranch Dressing
- 1 teaspoon garlic powder
- 1/4 teaspoon Ground Black Pepper
- 1/4 teaspoon Sea salt
- 3 large eggs
Instructions
- Preheat oven to 400° and line a 13x9 pan with parchment paper and set aside.
- While squash is cooking, sauté the onion and carrots for 5-7 minutes- until softened and mostly cooked through.
- Shred squash with a fork and place in a large bowl. Use a clean towel and press the liquid out- it doesn't have to be super dry, but this helps make the casserole not too watery.
- Add the onion mixture to the bowl along with the chicken, hot sauce, ranch, garlic powder, salt and pepper. Stir well.
- Add the eggs, mix well, and pour mixture into the prepared pan.
- Bake for 30-35 minutes.
- Serve with additional ranch if desired.
Notes
*This is spicy with a full cup, so use 1/2 cup if you like more mild or making for kids.
Tried this recipe?Mention @Christine.KSmith or tag #FBFFood!
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