Buffalo Chicken and Squash Casserole

-from a famous paleo recipe

-serves 6

-approx 1hr 30mins

The Goods:

1lb ground chicken

1 medium spaghetti squash

1 large carrot diced

3 celery stalks diced

½ a yellow onion diced

1 red pepper diced

1 tsp sea salt

¾ cup hot sauce

¼ cup organic mayonnaise

3 tbsp coconut oil

3 eggs whisked

a bit of love

The Steps:

Preheat oven to 400 degrees.

Cut the spaghetti squash in half lengthwise. Place the squash cut-side down on a baking sheet and bake for 30 minutes, or until the skin softens. Then cool for 5 mins.

Set the oven to 350 degrees.

Grease 12-inch rectangular glass baking dish with 1 tbsp of the coconut oil.

In a large pan over medium heat, melt the remaining 2 tbsp coconut oil. Add the carrot, celery, onion, and pepper. Cook for 10 minutes, or until the onion is translucent. Add the ground chicken and salt and cook until no more pink is visible.

Remove the pan from heat, add the hot sauce, mayo and whisked eggs. Remove the seeds from the squash, and then use a fork to remove the squash and add to pan. Stir up all ingredients and place them in the baking dish.

Bake for 1 hour or until the top is crispy. #yumaste