Buffalo Chicken and Spaghetti Squash Egg Bake {Whole30}

When I made this Sunday night, baked it and promptly covered it and stuck it in the fridge, Courtney’s face dropped.

“You mean, we’re not going to eat that right now?”   

“No, this is my breakfast for the week.”

“That’s breakfast?  But I want to eat it right now.  We’re not going to eat any of it right now?”

And to be honest, I often feel the exact same way about prepping meals for the week.  Leftovers are one thing; you’ve already had the chance to try it fresh out of the oven.  Somethings are even better as leftovers (chili and lasagna come to mind)!  But something just seems wrong about putting a dish in the fridge for later before it’s even had time to cool.

Luckily, this buffalo chicken and spaghetti squash egg bake makes excellent leftovers (can you even call it leftovers if you never had it as none leftovers?)  It’s good for breakfast, lunch or dinner (just change the name to “buffalo chicken spaghetti squash casserole for the latter!) and reheats very well.  The only reason it’s taken me so long to share it with you is because it doesn’t photograph well.  I finally resigned to that fact, and present you with this ugly egg bake.

Buffalo Chicken and Spaghetti Squash Egg Bake

Adapted from The Primal Appetite 

You will be surprised to find this egg bake very cheesy, despite the absence of cheese. 

Ingredients:

• 1 large spaghetti squash, cooked
• 2 very large boneless, skinless chicken breasts
• 2 jalapenos, deseeded and minced
• 3 green onions, sliced
• 3 large carrots, diced
• 1.5 cups of celery, sliced
• 1 yellow onion, roughly chopped
• 8 cloves of garlic, minced
• 8 eggs, beaten
• 2 tsp paprika
• 1 tsp each salt & pepper
• 1 cup Frank’s Red Hot
• Coconut oil

Instructions:

1. For the spaghetti squash:  Preheat oven to 350°F.  Cut the squash in half lengthwise and scoot out the seeds and fibers.  Sprinkle with salt and pepper and place upside down on a greased baking sheet. Cook for about an hour, or until skin gives under pressure and the inside is tender.  Once cool enough to touch, use a fork to scrape out all of the flesh.  It will come out in spaghetti like strands.
2. In a large skillet over medium-high, heat coconut oil.  Add chicken to the heated skillet and lower temperature to medium and cook until chicken is cooked through, flipping once.  Shred chicken, toss with Frank’s Red Hot and set aside.
3. Sautee the garlic and onion in a skillet with coconut oil until soft.  Add celery and carrots and cook a couple more minutes.
4. Meanwhile, in a small bowl beat eggs with paprika, salt and pepper.
5. Once everything is prepared, combine squash, chicken and veggies in a large mixing bowl and mix thoroughly.  Pour the mixture into a large 9×13 baking dish.    Pour egg mixture over and stir around to allow to seep into the base.
6. Bake un-covered at 350 for 60-90 minutes, 0r until the edges are brown and the top is completely solid.

Serves 6-8

Johanna