Sneak Peek Recipe from Juli Bauer’s Paleo Cookbook: Buffalo Chicken Casserole

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Holy crap. Only 6 more days until my third cookbook Juli Bauer’s Paleo Cookbook is out in the world, out on shelves, and hopefully onto your kitchen table! I can’t believe it’s finally so close. I know I’ve said it a million times, but I’ll say it again: I’m seriously so so SO excited about showing you this book. I’ve never been so excited for a book and I’ve definitely never been so proud of a book.

But who cares what I have to say, I am obviously really excited about it because it’s my hard work all rolled into 319 pages. Instead, I want to tell you what other people have said about the book. I sent out some review copies recently and I’m here to show you some of the feedback I’ve received on instagram and through blog posts about some of the recipes and/or just how the book looks! I want you to know exactly what other people are saying before you get the book yourself!

Instagram Reviews:

@cavegirlinthecity – “You guys this is seriously already one of my favorite cookbooks to date…”

@paleopaparazzi – “Congratulations Juli!! Your new cookbook is off the hook gorgeous!!”

@thespunkycoconut – “STUNNING. I had so much trouble just choosing a photo to Instagram, because they’re all so beautiful. So WOW.”

@healthygflife – “I’m a sucker for amazing photos and @primalpalate did an outstanding job on the food photos. Even better, the recipes are approachable and sound delicious! If I can flip through a new book & most of the recipes sound amazing & are actually something I’d try to make, then it’s a keeper for me.”

@primalbites – “@paleomg’s new cookbook is BANANAS!! Like crazy beautiful, ridiculously delicious, and down right hilarious.”

Recipe reviews:

Caroline Potter reviewed my Truffle Mushroom Burgers from the book on her blog Colorful Eats – “But seriously THIS COOKBOOK! It is quite honestly the most beautiful book I have ever seen, thanks to the combined forces of Bill and Hayley’s (from Primal Palate) photography with Juli’s hilarious and bubbly self.  Her cookbook truly captures what healthy eating is all about to me—it captures the joy found in eating delicious and nutritious food, because yes the two should always go hand in hand.”

Valerie of Cocoa’s Paleo Kitchen reviewed my Buffalo Chicken Casserole and has already made 5 other recipes from the book! – “I love that her recipes don’t call for many ingredients that are hard to find …..and you likely have most of the ingredients in your kitchen already, for a lot of these recipes.”

Purely Twins went above and beyond, trying 4 of my recipes and sharing a video reviewing the book! They’re even giving away a copy of the book to a lucky winner! Check out their video all about what they thought of the book! – “This cookbook is more than just paleo recipes, it’s about having fun with food. Enjoying delicious and nutritious food because food should be a celebration. Like Juli says it’s recipes to help you shine from within.”

The ladies from Paleo Schmaleo reviewed my Mexican Meatloaf and Living Healthy with Chocolate shared my Two Toned Chocolate Chip Cookies on her blog!

Have You Preordered Your Copy of Juli Bauer’s Paleo Cookbook?!

Click Here to get it for 44% Off!! Only 6 more days until release and book tour!!

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Sneak Peek Recipe from Juli Bauer’s Paleo Cookbook: Buffalo Chicken Casserole

  • Yield: 4 1x
Scale

Ingredients

  • 1 medium spaghetti squash (about 21⁄2 pounds)
  • 4 tablespoons butter, ghee, or coconut oil, divided
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1⁄2 medium yellow onion, minced
  • 1 small red bell pepper, diced
  • 1 pound ground chicken
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • 1⁄4 teaspoon black pepper
  • 1 cup hot sauce (I prefer Tessemae’s or Frank’s RedHot)
  • 1⁄4 cup Super Simple Mayonnaise (page 274 in my new book) or store-bought mayo (I use Primal Kitchen Foods)
  • 3 large eggs, whisked chopped scallions, for garnish
  • sliced avocado, for garnish

Instructions

  1. Preheat the oven to 400°F.
  2. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350°F.
  3. Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter.
  4. Let the squash cool for 5 minutes, remove the seeds, and then use a fork to remove the threads and place them in the greased baking dish.
  5. In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes.
  6. Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine.
  7. Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs.
  8. Bake for 1 hour or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices.

Sneak Peek Recipe from Juli Bauer's Paleo Cookbook: Buffalo Chicken Casserole

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 More Previews From Juli Bauer’s Paleo Cookbook!

Sneak Peek Recipe from Juli Bauer’s Paleo Cookbook: Frozen Mango Margaritas

Juli Bauer’s Paleo Cookbook Sneak Peek Recipe: Thai Coconut Chicken Salad

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Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

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I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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258 thoughts on “Sneak Peek Recipe from Juli Bauer’s Paleo Cookbook: Buffalo Chicken Casserole”

  1. Seriously!?!?! Can this book be any more awesome! I can’t wait to get it…but in the meantime I will be making this! My two favorite things…hot sauce and spaghetti squash in one recipe…I already know this will be in my weekly rotation 🙂 Thanks Juli for creating such amazing recipes for us!

  2. The buffalo chicken salad was already a staple in my house (and also how I convinced my parents to start eating paleo) but now hot and casserole? So. Much. YES!
    I’m making this tonight.

  3. I can’t wait for your cookbook to arrive in the mail!! I wish you were coming to Florida on your book tour, wahhhhh! Would love to meet you, this recipe will be a hit, can’t wait to make it!!!

  4. Juli – do you know if pre-ordered books will arrive August 18 or if they will be shipped August 18?? I live in Fort Collins (graduated from CSU too!) so I was planning on coming to the Denver signing but want to make sure I have a book in hand! Or else I will just have to buy another 🙂 Thanks!

  5. Is it sad that I am excited to get back from vacation simply to make all these recipes? I am SO EXCITED for this cookbook I preordered it like 9 months ago 🙂

  6. Hey Juli! This looks great and I can’t wait to try it! I was just curious if you knew or had any idea what the nutritional info was?! Thank you!!

    1. Hi all! This is my first time making this recipe, and it’s currently baking … can’t wait to try it! For all you calorie counters (myself included), you can copy and paste the URL for the recipe in myfitnesspal and it’ll do the calculation for you. It assumes the recipe is for 4 services, and comes in at 503 cal/serving. Hope that help! I saw someone asked about the nutritional info 🙂

  7. This looks amazing! I really want to try it. I have a two-year-old who can handle some heat, but not too much… How spicy is it? Mild, medium or hot? Any info from people who have made it is much appreciated!

    1. So I made this tonight, and the whole family loved it… Including the little guy! To make it a bit less hot for him I only did about a quarter cup of hot sauce and then puréed 3/4 of a jar of fire-roasted red peppers in my blender with a pinch of salt, a teaspoon of smoked paprika and a teaspoon of chili powder to replace the rest of the hot sauce. It gave us good flavor with out too much heat. It still warmed your mouth and the back of your throat. Thanks for a really great recipe! I would have never thought of doing something with this flavor profile with spaghetti squash!

  8. YUM!

    And what is this grey top you have on?! I am obsessed with tops that are flow on top but more fitted at the hip–so so so flattering!

  9. Ooh this looks like comfort food… If it were up to me I’d totally add the 1cup hot sauce, but I have small kids to feed… Which is why I love your blog. So kid friendly and creative (kids need their meals changed up constantly… My kids do at least) and these are such great ideas. And I can always modify a bit with delicious things like hot sauce or cacao powder.. Thanks again juli xoxo

  10. I want to make this SO bad…I bought all of the ingredients… but I can’t bring myself to turning on the oven when it’s 104 outside. One of the few times I wish California wasn’t so hot 🙁

  11. I made this for dinner last night and it totally blew my socks off! Was so delicious! It was incredibly easy to make, which is a huge plus. The best part is that it didn’t sit too heavy either. A definite must try for hot sauce lovers out there! This one will stay in my recipe rotation for sure.

  12. Made this tonight…. so flipping good!! like, I wish I could eat the whole dish, good!! Well done Juli. Cant wait for the book to arrive tomorrow

  13. This turned out SO well. Your older buffalo chicken spaghetti squash recipe was a staple, but this just took its place.

    I liked the switch to ground chicken from chunks. And the crispies around the edge of the pan from baking are genius.

  14. Just received my cookbook today and, because I had already seen this recipe, this was the first thing I made!! PaleOMG is right!! I used a combo of a peach hot sauce and homemade spicy honey BBQ sauce and I have been eating spoonfuls while I finish cooking my weekly meals. This recipe is absolutely to die for!! This will DEFINATELY make it into my normal rotation! I can’t wait to try more recipes!!

  15. I made this for a family cookout and it turned out excellent! I will defnitely enjoy this one again and again.

  16. I can not emphasize how amazing this recipe is. It has come to the point that if I see a recipe I’m interested in I check here to see if you have anything similar, because I trust yours will be better. There should be a Nobel Prize for paleo recipes…..you are the winner!!!!!

  17. I made this last night and it was WAY too spicy to eat as an entree. The taste was great otherwise, but I had to eat it with a large amount of pita and avocado to even get it down, and I have a high tolerance for spicy food. I would halve the Frank’s Red Hot from 1 cup to 1/2 cup. It’s always possible to add more sauce, to taste, when serving it. I’d like to not waste the ingredients so I may end up trying to rinse portions off to get some of the sauce off.

    1. I totally disagree with those who say this is too spicy–I found that the large amount of spaghetti squash, the protein in the chicken, and the mayo and eggs all countered the hot sauce perfectly. This is my favorite paleo meal I’ve ever made, and I’ve made plenty! Thanks, Juli!

  18. I just finished cooking this for dinner for my fiance and had to leave a review for this recipe!
    The house smelled delicious while it was cooking, and it looked so good when it came out of the oven.
    Throughout the entire meal, my fiance was “mmm-ing” at how good this was, and asked me if it was hard to make, because he hopes to have it many times in the future.
    We both had to force ourselves to stop eating because it was so good!
    Thank you for sharing this recipe, I can’t wait to see what else is in the cookbook!

  19. I finally received your cookbook and seriously cannot get over how awesome it is!! I have a huge list of recipes that will be making in these next two weeks, and the buff chick casserole will be the first!!! CANNOT WAIT. Well done, Juli!! (PS the pictures and recipe commentary are perfect)

  20. This is THE BEST casserole I have ever made. It is so delicious I can’t get over it. I don’t usually write reviews but I had to come tell you, you knocked it out of the park with this one. Congrats!

    If this is a sneak peak I can’t imagine what other treasures you have in your new cookbook!

    1. I’m from Australia and I used riced cauliflower. Worked perfectly and tastes amazing! I also had no problems with the heat but I love spicy food.

  21. I made this last night and had it today for lunch and dinner and it is AMAZING! Definitely one of those dishes that is better the next day.

  22. My family and I LOVED the version of this recipe I made. We’re overseas, so I couldn’t get the right hot sauce or ground chicken. I subbed ground pork and taco sauce, and it was great! I used more mayo and less sauce, and my baby devoured it! He’s not even one year yet, but he ate more than an adult serving. Can’t wait to make more variations!

  23. LOVE THIS! It was the first thing I made from the cookbook, the day after I got it! Thank you Juli for your amazing books, website, and inspiration!

  24. I made this casserole! Very good. My daughter isn’t a big hot & spicy fan so I dialed down the Frank’s by about half, kept the 1/4 cup of mayo and tossed in a teaspoon of smoked paprika. So a small tweak. It was really delicious. BTW, I might have just eaten the last piece for lunch on a bed of greens, drizzled with ranch dressing. Lovely. Thanks, Miss Juli.

  25. I love this casserole!!! I made it as soon as I got the book on Monday and now it’s Friday and it has been my lunch at work everyday this week and I’m sitting here eating the last few bites, which is so sad. My local Whole Foods was out of spaghetti squash so I subbed zoodles and it is still delicious. Thanks for the great recipe Juli!

  26. I just made this casserole last night and it turned out *amazing*!!! I now have a go to casserole to bring to potlucks. 🙂

  27. Second dish from the cookbook… I’m so in LOVE! Thanks for the tasty dish… I can’t wait to make them all!

  28. I made this recipe over the weekend and my family loves it!

    I used a little more chicken as I had 24 ounces and it was great!

    Thanks for sharing the recipe!

  29. UM I officially have a foodie crush on you! I am not even embarrassed to confess that I licked the plate clean after eating this casserole! I am buying your cookbook ASAP! Soooo good!!

  30. I made this tonight and thought it was delicious! I used Nando’s medium sauce. It was a big hit with my boyfriend as well.

  31. Jennifer Hillegas

    I made this recipe the other night without red bell pepper and it was DELICIOUS!!!!! It even tasted like it had blue cheese in it lol very very yummy!!!!

  32. My husband and I love spice…though 1 cup hot sauce worried me a bit. I used a milder hot sauce and the dish was still smoking hot. We both loved it! I had to remind my husband that there was enough food for a couple meals… He kept going back for more. Luckily we had some left which I enjoyed for lunch a couple days. Loved it! Paleo OMG is my go to now!

  33. Whenever I make the spaghetti squash pizza casserole which seems very similar to this mine always ends up watery. The flavor is always spot on though. Before trying this one is there any tips you can give so that it isn’t watery? Or should I just let it go longer than the hour?

  34. I am not on a Paleo diet, but just trying to eat healthy and less carbs in general. I made the recipe WITHOUT Mayo or Butter, and it was excellent! It was also very filling. My boyfriend said it’s one of his favorites yet. Thanks for the great recipe 🙂

  35. This was so amazing along with the other recipes I tried on your website. My picky 2 year old grabbed the plate from me and ate the whole thing. I ordered 3 of your cookbooks from Amazon this week????

  36. Ok, this is awesome! I made a double batch and my family has enjoyed this for lunch and dinner. I am the only one in my family who likes things spicy, so I used a mild organic salsa instead of hot sauce, and since I’m not a fan of celery, just omitted that. I amped up the heat by adding hot sauce to my serving and wow, really loved this. Thanks for a great and easy recipe, perfect for Fall.

  37. In a word: magical. If you want more words, here you go: I made this all in the dutch oven (sautéing and everything), because I’m super lazy and there’s nothing better than a one-pot meal. I used leftover chicken that the hubby had spatchcocked, so it was super easy to throw together. Mine took quite a bit longer to cook, which was the only sucky part, since I was staring at this delicious-smelling, bubbling casserole through my oven door whilst hungry. But I held it together, and it did get done before I staved to death. After dinner, the hubby said he could eat this every day for the rest of his life (and he normally loathes spaghetti squash). Random side note: the leftovers look like they’ll reheat nicely for his lunches, which is an added bonus. So there you go…It doesn’t get any better than this! I suspect Juli did some voodoo magic here!

  38. I have been been following you for a number of years on the down low – laughing to myself as I read your awesome stories and quietly making recipes from your blog and cook books and raving to friends and family about how damn delicious all of your recipes are. I finally got your new book in my hands (it was a long journey from the US to Canada involving a number of family members lol) and went to town last night and made 3 recipes (this one, apple fennel sausage and the new version of the double chocolate cookies). You’ve definitely continued in your trend of making absolutely amazing recipes that are delicious and easy to follow and that leave me not wanting to reach the end of my plate.
    This particular recipe is to die for – seriously I could eat it every day. I have only ever heard how terrible spaghetti squash tastes unless it’s drowned in butter and cheese – obviously these people have never tried this recipe because it is the bomb.
    Anyways i just wanted to say thank you for all the inspiration in the kitchen and at the gym and of course with the fashion. Since it’s Wednesday today its fitting that I can blab on about how great you are and file it under the Women Crush Wednesday title and feel a little less like an internet weirdo right?
    Thanks so much!

    1. Thank you so much for commenting, Tara!! It really means so much when people comment, even though I don’t say that very often. So glad you got the book because I couldn’t be more excited about people trying those recipes! Hope every single recipe you try out of that book is better than the last! Thank you so much for the continued support, you’re not a weird, you’re the best!!

  39. Made this tonight. Came out excellent, Next time I’m going to cut the hot sauce down a little. Probably 3/4 cup. Looking forward to lunch leftovers tomorrow!

  40. My friend was raving about this recipe from your new book and I felt lucky that I found it online!!

    I saw one person who skipped the mayo and I was wondering if anyone else did? Was it ok? I’m making this tomorrow and am one of those “I will not touch it if I even suspect it has mayo people.”

  41. I can’t wait to try this!

    Your website and cook boosk are a saving grace in my house. Foods that not only fall into my “diet” but that my boyfriend will also eat!

    1. i haven’t tried any substitute for eggs. i’ve heard of flax seed and chia seeds being good substitutes but i’m not sure if that would work for this exact recipe

  42. Got this in the oven now, smells amazing! Planning on it for lunches this week. One note- the recipe said to use a Dutch oven or an 8″ square glass baking pan. I was using my Dutch oven for other food prep, so I greased the 8″square pan, added the squash, and had zero room left to add anything else or mix in the pan. I’d suggest a 9×13 glass baking pan instead, this one needs the room!

  43. This is the first dish I have made from your new cookbook….amazing, like so amazing! I can’t wait to make the next dish, however the bar has been set very high 🙂
    Thanks!

  44. I’ve made many of your recipes but this one is the first one I have commented on. I want to eat it for breakfast lunch and dinner until it is allllll gone. There is something addictive about this one!

  45. This is the first recipe I made from your cookbook… I LOVE IT!!! Even my boyfriend, who complains when I make spaghetti squash, went back for seconds 🙂

    Do you have nutrition info for this?

  46. Danielle Michaan

    I am so excited to make this tonight! What is your favorite fat for this recipe ? (Butter, ghee or coconut oil) P.S. I love this book. You did such a beautiful job. I made the jalapeño popper chicken last night and it was to die for!

  47. Love this recipe but the only reason I gave it 4 stars is because I think it would be much better with rotisserie chicken instead of ground. Will make again and try it!

  48. If i wanted to use chicken breasts could I just cube them and cook it the same? Or would I need to cook it before putting it in the casserole? Thanks you!

  49. JUST mixed everything into the baking dish BUT I need to run out and don’t want to leave the oven on while I’m out. Think it’s ok for me to put in the fridge and then bake in like 3 hours?!? Gonna have to do it regardless but I hope it’s ok to do!! Yikes!! (Life with a 10 month old lol)

  50. When I read the reviews, I knew I had to double it. Plus, I’m a whore for leftovers. I doubled everything except the hot sauce, used only 1 cup in the doubled recipe, will try 1 1/3 next time but still awesome flavor without overpowering the dish. Used 5 eggs, mixed all up the day before, set overnite then baked. Turned out perfectly and looked like the pic! Awesome. Total keeper.

  51. Ooh this looks like comfort food…
    I made this last night and it was WAY too spicy to eat as an entree. The taste was great otherwise, but I had to eat it with a large amount of pita and avocado to even get it down, and I have a high tolerance for spicy food.

  52. question, would it be okay to sub ground turkey instead of the ground chicken? thats what i have in my fridge and i’m trying to avoid another trip to the grocery store!

  53. I don’t have a Dutch oven made it in a 9×13 Pyrex smells so good just came out of the oven hopefully it turned out!!!! Think baking in the Pyrex is ok? Dutch oven is on my Christmas list 🙂

  54. I made this for dinner tonight and it was awesome! I’m just learning to cook and this recipe was so easy to make and so so good. Thank you!

  55. My sister made this for me a few weeks ago. I absolutely loved it!!! Tonight I decided to make it myself and it is in the oven as I type this. 🙂 I do have a few questions.. I used two (glass) bread sized pans (instead of one 8″ glass casserole dish) as there are only two of us here and I thought I could freeze one for another night. 🙂 How Long do you suggest I bake it for? Lastly, will this change the entire outcome of the dish? :-/
    Thanks for the fabulous recipe!!!!

    1. i honestly don’t know since i haven’t made it that way, but i would check at 30 minutes to see if the middle has cooked through and is no longer jiggly and if it’s not, check every 10 minutes!

  56. This looks great! I am thinking of making it a buffalo turkey casserole instead with some leftover Thanksgiving turkey. One quick question, we don’t like mayo but we do eat dairy. Do you think this would work with some high-quality yogurt or cream in place of the mayo?

  57. Just made this last night and it was great! Left out the mayo and it was still delicious, and filling! Fit my macros perfectly. 🙂 It was a little watery, probably bc of the squash so I might try draining or squeezing out any excess liquid next time before mixing it all together.

  58. My book is on the way from Amazon and I am making this tonight!! I’m adding mushrooms and bacon and probably some cheese, because cheese…and I have the same Le Creuset in a dark sage/teal so hopefully I’ll get a good pic of it tonight! Thanks for the awesome recipes and for making me online shop for clothes way more than I should!

      1. It was AMAZING!! It looked amazing too-I snapped a sweet pic for instagram 🙂 My husband and I agreed to make it once a week!! And, I just ordered faux leather leggings today from H&M…you are the BEST!

  59. This looks really really yummy! Would I be able to make this in the slow cooker? How would you suggest to alter the recipe?

    Thanks so much!

  60. This recipe was fantastic! My boyfriend and I used to always make buffalo chicken pizza but now that we are paleo this has become a wonderful replacement. He told me he could eat it all the time! My other favorite is definitely the ropa vieja and his is the thai chicken stuffed sweet potatoes. Thanks so much for these recipes!

  61. This casserole was AMAZING!!!! Thank you so much. I purchased this book based on an Amazon recommendation and this was the first recipe I tried. Thank you again.

  62. This tastes great, but holy hell it was hot. I used a 5 oz bottle of hot sauce, though the recipe calls for 8 oz. I think I’ll look for a “mild” hot sauce, if that exists. The flavor is awesome and I’m not even a big fan of Buffalo Wings, but this sounded yummy to me and delivered. Nice there are lots of veggies hidden inside too! But even my husband was having a tough time eating it due to the hot factor, though he agreed it was delicious.

  63. Made this for dinner last night, but used ground beef since that’s what I had. It was delicious! Wanted it again for breakfast this morning so I fried two eggs and put them on top. It was the best breakfast ever! Yum!

  64. LOVE this recipe, I’ve made this a few times now! However, I was wondering if using ground Italian chicken sausage would make it better or worse??

  65. I made this tonight with ground turkey because I couldn’t find ground chicken and half the hot sauce cause I’m a wuss when it comes to spicy.

    Still dang good.

  66. I am only a few months into the Paleo lifestyle and was beginning to get kinda bored eating straight up meat and veggies for every meal. I’ve been missing REAL recipes- like casseroles and food that looks like everyone else’s. I stumbled across your blog a few weeks ago and JULI, YOU HAVE CHANGED MY LIFE!! I have such a girl-crush on you! I just made this recipe today and as all of your other recipes are- it’s amazeballs. I just ordered all 3 of your cookbooks on Amazon. Keep up the amazing work and thank you for everything you do!! xoxox

  67. This takes some time to make, but it’s SO worth it. I cut my chicken up into small pieces instead of using ground chicken and I want to try shredded chicken next time. I took the advice of some of the other commenters and decreased the hot sauce to 1/2 c (I used Tabasco Buffalo Sauce). It was the perfect spice level for my husband and I, but my kids thought it was too spicy. My advice for spice levels: 1/4 c hot sauce ~ mild, 1/2 c hot sauce ~ medium and 1 c hot sauce ~ hot.

  68. Thanks so much for posting his recipe! It was totally the impetus for my purchasing the cookbook. I love all of your recipes, this one included. I must be a total lightweight, though, because I used 1 cup of Tabasco and found it waaaay to spicy. Next time, I’ll try 1/4 cup. I agree with the above comment that it would be interesting to try w/ shredded chicken, too. Definitely a keeper, with some tweaks for my sissy pallet!

  69. Do you think i could substitute cauliflower for the spaghetti squash in this recipe? I have everything else on hand 🙂
    Looks lovely and i want to make it STAT!

  70. First time commenting, but I just had to share. I’ve made this twice now. Once fresh and with shredded chicken — it was amazing! The second time I froze before baking and then thawed and baked, and used the ground chicken as called for. I prefer the shredded for texture. Also, for anyone who wants an easy Whole30 freezer meal I recommend this recipe, just note that due to thawing the squash will release a little more liquid than usual for presentation purposes drain maybe? Or don’t worry about it, still tastes great. Thanks for the sneak preview recipe!!

  71. Made this last night and it was delicious!! Just the thing for food-slump mid-Whole30!!! Thank you for the sneak peak!!

  72. Oh. My. Paleo! I bought your cookbook as a Christmas present to me and I am SO happy I did! First off, I just have to fan-girl for a minute, because I totally adore you! I love your blog, recipes, and you genuinely seem like a fantastic person! (Be my friend? Kidding, not kidding… :))

    I made this recipe for dinner tonight (along with about 4 others to meal prep for the school week!) and my taste-buds are still dancing in happiness almost an hour after scarfing this down. It’s SO good! Thank you for sharing, creating, and living the content you share in your blog. You’re a huge inspiration for me!

  73. sorry if this has been asked already, but does this freeze well? Loved it so want to double next time and save for later. thanks!

    1. i haven’t tried freezing it but i wouldn’t think so because i believe that when it thaw, it would be soggy, but again, i haven’t tried

  74. I made this last night for a party and everyone LOVED it!! No one believed there was no cheese! Told everyone about your website to get it. Thanks for another awesome recipe that I will definitely be making again!

  75. Made this tonight, what a great recipe Juli!!!! Thanks for sharing. All three kids ate it, and that’s saying something (maybe I lied and told them the spaghetti squash were noodles) but whatever, we all make choices.

    Just wanted to let you know what a hit this was and how much I appreciated a great idea for dinner!

    1. Dorota | HappyForks.com

      Hi Heather, what exact info do you need? I’ve counted the basic values. In one serving (10 oz) there is 374 kcal, 23g protein, 27g fat and 9,5g carbs.

  76. I was skeptical because of the ingredients, but this was OMGGGG amazing. My (not-very-healthy-eating) boyfriend said it was like crack…he couldn’t stop eating! The grocery store was out of ground chicken so I used ground turkey and it was still wonderful. Can’t wait to try again with chicken. But first…to go devour these leftovers 🙂

  77. Your cookbook is legitimately the best I’ve ever owned. Everything I’ve made so far has been brilliant. Thanks so much. It’s hard to find cookbooks with recipes that are actually doable.

    1. omg thank you so so much, jessica! if you have a free minute and feel like telling people through an amazon review, that’s always really helpful for both me and the readers who are wondering if they should get the book! thank you so much for the support!!

  78. I made this recipe tonight, and it was amazing. The hubster has not stopped raving about it. I have the latest cookbook and I was looking for different flavors. I get into a rut of stir fry with GF teriyaki or coconut aminos. This gave us really big flavors without having to spend hours cooking. I made a few changes, mainly because of what I had in the fridge and pantry, (and I added about a half cup of cheese-but it didn’t need it). I didn’t change the basics. Now we have a great lunch to look forward to tomorrow. Juli, even when I don’t make the recipes exactly as written, they all come out great. Thank you.

  79. I made this over the weekend and it was AMAZING! I live by myself so was so happy to have all the leftovers to bring to lunch this week. The only thing different I did was omit the celery since I didn’t have any at home, and swapped the mayo with plain greek yogurt. I do not follow a Paleo diet and planned on topping this with cheese at the end, but it didn’t need it at all! It was so creamy without it…will definitely make this again!

  80. Do you really use an 8×8 baking dish? I felt like that seemed a bit small for all of the ingredients and then I noticed that on your Instagram post yesterday looked like it was in a larger dish. What size was that baking dish? I can’t wait to make this tonight. We are finally plowed out after this crazy blizzard but I am not changing our dinner plans. Thanks!!!

  81. Urrrrmagerrrrrrd this was AMAZEballs. Quick question for you, though…for some reason when I made this and the Almost-5-Indgredient Pizza Pie, they’ve turned out really watery. Any tips? I wasn’t sure if it was just all the liquid in the spaghetti squash. And let’s be real, they still taste divine, so I’ll make them again regardless. But if there was a way to prevent it I would love to know! The culprit could easily be my ancient oven or my complete lack of culinary skill haha. Thanks!

  82. A friend shared this recipe with us about three months ago, we’ve made it at least five times! I’ve made it for friends with gluten and casein issues and they love it too! Based on this recipe alone, I’m planning on buying your cookbook. THANK YOU!

  83. I just tried this recipe last night! It was AMAZING!!!! I just started trying to eat clean and I struggled at first trying to give up the foods I so love, but are so horrible for me. I’ve always struggled with my relationship with food, but this time I’ve made it up my mind that I am going to keep going and win this battle. A few friends introduced me to your recipe and website to me and I am so excited about trying new clean eating recipes, especially after this amazing dish! Thank you for making me so excited to keep going! I just can’t wait to try more recipes on your site and I definitely want your cookbook! THANK YOU!

  84. I know I’m way late but I just tried this last night. Was too lazy (and hungry!) to wait for the squash to cook, so I subbed 2 bags of TJs frozen cauli rice and kept everything else the same. SO GOOD! Thanks for the recipe, it’ll definitely be in regular rotation 🙂

  85. Wicked late to this Buffalo Casserole party- but just got the cookbook which was a Christmas present (long story about the fiance having it delivered to his parents and then it was playing musical cars and never being in the same spot as me all this time!) Anyways – made this last night and it was da BOMB!!! Loved it and the fiance did too!

  86. I made this last night with spiralized sweet potato in place of the spaghetti squash (store was sold out) and it was delicious. Great left overs this morning!

  87. I made this last night – WOW. Seriously so good.
    I had my friend over for dinner and she said, “wait, you’re sure this is paleo??”
    Definitely keeping this recipe bookmarked!!

  88. Made this for first time last night and portioned into individual servings for week but had to take a quick bite to try it.
    Took all willpower not to devour the whole thing! Going into heavy rotation when I can actually find spaghetti squash! Well done Juli!

  89. Sounds great gonna make this tonight. Plan on using a rotisserie chicken instead of the ground though. One housekeeping item for you Juli, your link to Coco’s Paleo Kitchen is wrong there is no “a” in Coco so that link takes you into the interweb netherworld.

  90. I made the Buffalo Chicken Casserole. Let me tell you it was the best thing ever! I made it originally for Super Bowl Sunday where everyone else was eating buffalo chicken wings and other snacks which I needed to avoid for health reasons. I made this and didn’t feel like i was missing out one bit! It was super easy to make and had a great flavor-one of those “Wow! This really IS good” moments. I froze the leftovers and they are equally good reheated after the fact! I made it as described but reduced everything by half since its just me eating it!

  91. Cheryl Reynolds

    First recipe I made from your cookbook and I have to say, this stuff is awesome! I grew up in the Midwest on casseroles and hotdishes (of course mostly with Campbell’s soup of some kind and noodles, pasta, potatoes and rice as the filler ingredients) and while I love having mostly fresh stuff (meat, veg, salad and fruit) I sometimes get a hankering, you know? This really fits the bill, because it is a comforting food, yet the spiciness of it makes it SO NOT Minnesota. (My bland Swedish mother would roll over in her grave…LOL) Absolutely loved it…I reheated a portion at work the other day and it infused the break room with the wonderful aroma…everyone wanted to know what it was. Definitely bringing this for my next work pot luck!

  92. I bought 2 of your books last weekend and this is my first recipe so far. AMAZING! This is the first time I have ever left a review anywhere so I really was moved to comment.

  93. This was SOOOO good. I thought I was obsessed with the 5-ingredient pizza spaghetti pie, but this is the new fav.
    I took other’s suggestions to cut down the heat, so I got “cheffy” and decided to mix 1/2 cup buffalo sauce with 1/2 cup honey mustard.
    It was a gamble.
    It paid off.

  94. SO glad I finally got around to making this! I loved it! The only changes I made were using a 9×13 baking dish greased with olive oil spray (instead of the 2T butter, although I’m sure the extra butter makes for an extra good crust 😀 ), sauteed the veggies in 1T butter + a splash of EVOO (instead of 2T of butter), used about 1/3 cup buffalo sauce (I was also feeding kids. I think this was the perfect amount of heat for us, just a little kick, and the adults just added a few extra splashes of hot sauce to our individual servings. 1 cup would have been too much hot sauce for us all, I think), and 2T mayo (instead of 1/4 cup).

    Also, I nearly made a mistake with cooking the spaghetti squash, but then I saw other commenters talking about the dish being watery and you saying they may have overcooked their spaghetti squash. I usually bake my spaghetti squash face down in a little bit of water for slightly longer than your recipe calls for. I made sure to bake it as directed, which left it a little more undercooked than I typically prefer, but I trusted you and thought it probably finishes baking in the casserole and you were right! Just baking it for 30 mins on a sheet pan turned out perfectly once it was added to the casserole and baked again. This casserole turned out delicious and I’m really looking forward to the leftovers! Thanks for the recipe!

  95. Made this last night. It’s super hard to mess up, and ingredients can be swapped out for other ingredients. That’s the beauty of paleo. For instance, I used shredded chicken instead of ground chicken and forgot to add the peppers AND the eggs (it’s like I can’t even read) and only used 3/4c of buffalo sauce and GUESS WHAT. Still devoured it.

  96. I have been dying to try this recipe for ages but in Australia it is next to impossible to find spaghetti squash and when you do find it the stupid thing costs about $8. For this recipe I substituted butternut squash (pumpkin in Aussie). I peeled it and chopped it and put it in the oven to roast til soft. I then pulsed it in the food processor to break it down into “spaghetti” type consistency and then followed the recipe as per above.
    I don’t know what the recipe should taste like BUT I can guarantee the taste with butternut is awesome!!!

  97. This. THIS. I made this during my Whole30 program twice! It was soooo easy and soooo tasty! Even my spice-aversion husband loved it. I need to take a break from my oven in this hot weather (Buffalo Chicken Casserole on the grill, anyone?) but it will go into regular rotation again when the weather gets cooler 🙂 Cheers!

  98. I just made this last night and it was sooo delicious! I’m not very familiar with squash, but took the chance and subbed kabocha squash for spaghetti squash (grocery store didn’t have any) – it worked out perfectly and shreds into threads just the same! Spice level isn’t an issue, but I find Frank’s Red Hot to be quite salty, so I only used about 3/4 cup and it still tasted amazing. This has definitely earned a spot in our regular dinner menu!

  99. Hi – new to paleo cooking so appreciate the help. If I use zoodles or butternut squash noodles, do I need to cook it first before adding as ingredient?

    What’s the best way to cook the faux noodles?

    Thanks

    1. i haven’t tried that. but if i were to use zucchini noodles, i would make sure all the liquid from them was drained and then just mix in with the other ingredients and cook, since they don’t need much cooking to become soft. but again, i haven’t tried it another way.

  100. Hi! I love the idea of a chicken casserole with all the veggies. If I’m not into the hot sauce, is there another flavoring or seasoning I could try that would be good?

  101. Made this last night – it’s amazing! Subbed shredded chicken from crockpot for ground chicken since I had it on hand. SO, SO GOOD! Thank you!

  102. I made this last night and it is FABULOUS. Seriously, it tastes like there is cheese in it but there is no cheese….how is that possible? I dunno but I LOVE it!

  103. Just curious, is there anything I can use besides mayo? Not a fan of mayo at all!!! By the way, we are making the double chocolate cookies tonight. They are cooling as I type.

  104. Amazing!!! I was craving it again so much that I added to my food prep for THIS week. I have a feeling this dish will be a regular for me! Also, loving your snapchats and podcasts !!

  105. So glad this was posted! We’ve been renovating our new house for the past few months and I seem to have misplaced your cookbook, big time sad face 🙁 Anyways I had a craving for this receipt so I’m super stoked that you posted this!!!! Whoohoo

  106. I don’t even like buffalo chicken wings (too spicy, only useful as a vehicle for blue cheese dressing) but this was great! I used half the hot sauce called for – next time I will up it to 75%. I’m from Minnesota, where ketchup is spicy, if that helps anyone else decide how much to use. Great job, Juli!

  107. I had never tried any “Paleo” food before, but a co-worker has a lot of food allergies and I needed to make a gluten-free, meal. This was my first Paleo dish. I cook a lot, but had never cooked spaghetti squash before. I was blown away at how good this was! Everyone raved about it and unfortunately, there were no leftovers. Given the reviews, I am going to check out Juli’s cookbook and other recipes. This was definitely an OUTSTANDING dish and a recipe I will make many more times.

  108. This casserole is the bees knees!! Shoutout to Juli for one badass, healthy recipe. You da bomb girlfriend.

  109. I make double batch of this at least twice a month to pack up for lunches at work. It’s still one of our top three or four favorite recipes. Staring into the fridge this morning I see everything is on hand except the spaghetti squash. Any thought on how it would turn out if I used “riced” or chopped broccoli instead? Precook broccoli?

  110. I just made this tonite and it was awesome! I would probably use less hot sauce and when I added up the calories per serving itw as about 800 so for people losing weight you might want to cut portions in half…just saying 🙂 All the recipes I’ve made from your cookbook are so delicious!

    1. *Correction: Myfitnesspal recipe builder counted my spices as over 1000 calories so it’s only about 500 per serving! Sorry! (I have to count calories because my thyroid is so messed up that i gain weight very easily). I’m so relieved and I brought some to work today.

  111. Made this last night for Superbowl Sunday! Everyone loved it and most were non-paleo people! The only thing was it took a lot longer to cook than an hour. I think it was more like an hour 45 mins and it was most likely due to the dutch oven I used (deeper). I put everything together first thing in the morning and then left it in the cold garage until game time. I think you could probably make it a day in advance too and yhen just heat it up. Perfect game day food ghat doesn’t leave you feeling gross!

  112. Love this, almost as much as the pad Thai casserole that was phenomenal!! Made the spaghetti squash in the instant pot (7 min!) and cut down on prep time! I’m requesting a casserole cookbook!!

  113. I can’t remember if I ever reviewed this recipe but I made it last night for maybe the third time and I fell in love with it all over again! I usually cook the spaghetti squash the night before and slow cook the chicken during the day just to save myself some prep time. I always reduce the amount of hot sauce to 1/2 cup because my spice tolerance is not very high. If you have not made this casserole yet you are missing out!

  114. This is one of my favorite recipes (ever?!) and I’m thinking about making it with cauliflower rice instead of squash. Any thoughts on over time/temp if I do so? Have you attempted a casserole with cauliflower rice?

  115. This is unbelievably yummy. I skipped the celery because I don’t love it, and I doubled the recipe using a 5lb squash to make lunches for my husband and I for the week. It turned out perfectly and reheats super well. I eat it with a couple of tablespoons of dump ranch on top. It totally satisfies my craving for wings while I’m on Whole30!

  116. THIS IS DELICIOUS and I love it. It reminds me of my best friend’s super unhealthy buffalo chicken pasta recipe, so now I’ll just make this whenever I want that and not hate myself after eating it. I made this out of your cookbook which I love but since I couldn’t thank you there, I wanted to thank you here! You’re the best.

  117. Just made this tonight for dinner—– DELICIOUS! I used leftover shredded chicken instead of ground, but no doubt I’m excited for leftovers!

  118. Hi – just wanted to let you know I’ve made this 10 + times now and we LOVE it !! Know the recipe by heart 🙂 Have made it with both ground chicken and with ground beef – tastes ‘creamier’ with chicken and a little heartier with beef. Sent this on to all my friends that now have it in their weekly rotation too. Just sad that squash season is over and they are $$$ now … but next fall, watch out ! THANK YOU !

  119. Wow. I have been doing a very restrictive food plan from a functional medicine clinic for the past few weeks. I have been trying hard to find “hidden vegetable” recipes, bc the sheer volume of vegetables I’m supposed to eat is a little daunting. This is seriously the best thing I’ve eaten in 3 weeks. Thank you so much!!

  120. Do you provide Macros or calories/nutrition breakdown in your cookbook? I did not see any here on this recipe.

  121. Like an utter idiot I overcooked my spaghetti squash – however I had a box of spiralized zoodles and a box of spiralized carrots from TJ’s. I tried to get as much water out as possible ans have it baking now. I’ll be interested in what happens! ????????‍♀️

  122. I feel bad for asking this but I’m not on any diet. I like real spaghetti pasta. I loathe spaghetti squash and zucchini squash. Just can’t get on board. Can I make this with regular spaghetti pasta? I made this before and loved the taste but hated the spaghetti squash.

    1. Sara Vanderelzen

      Ummmm….why are you following Juli if you dont want to eat Paleo? Anyway…Juli, I made this for about the 20th time tonight. It’s one of my favorite dishes. Not only of yours but of all time. Thank you for what you do!

  123. Question… did you mean Frank’s Buffalo Wing Sauce? I used Frank’s regular hot sauce and this is yummy but WAY too spicy.
    Thanks

    1. nope, i made it with the hot sauce. i personally don’t find it too spicy but obviously spice level is totally subjective. i’m sorry the spicy level was too much for you, i definitely recommend reducing the hot sauce amount or you could always use the wing sauce instead!

  124. This may have already been shared but I made this last night and just wanted to give an FYI for other readers. I used ground turkey because my store didn’t have ground chicken and I didn’t feel like going to another store. It worked and tastes great. I am a huge baby when it comes to spicy. I used 3/4 cup hot sauce and it’s on the verge of being too spicy for my liking. I will probably use half wing sauce and half hot sauce next time. Overall I loved it though! It has great flavor and is creamy and I love all the veggies in it. I would highly recommend the avocado on top!

  125. Juli, this was delicious! I have had your cookbook for two years and for some reason haven’t busted it out much (or any others for that matter) but became determined to cook at home more often. I chose this as my first amongst many that I have made from your book and it is so good! I LOVE buffalo chicken dip and this is reminiscent without the unhealthiness. I used a little less Frank’s hot sauce and it was the perfect amount of heat (I’m sensitive) but found myself adding a little more to my leftovers. Thanks for all of your great recipes! I just adore you and have sent my sister and a few friends to this link already!

  126. I took this to my friend’s one dish party and everyone absolutely loved it, thank you for sharing this recipe it was scrumptious.

  127. Making this recipe for the 4th time in 3 weeks! My husband said it’s the best thing I’ve ever made! I’ve also shared the recipe with over a dozen friends just from posting on my insta story! Let me know some of your other favorites! I’m going to order your book today! In the meantime, got to get back to finishing up round 4 ?! I’ll make sure to tag you in my post this time!

  128. This recipe has been a staple in my house for many years. We are vegetarian now so I use tofu or Quorn for the meat. However my biggest revelation was that I could use this as a base recipe, swap out the sauce and the veggies and get something equally delicious but totally different – so I do a Mexican version, using no celery, extra bell peppers, a jalapeño and enchilada sauce, and a bechamel type one with no celery, a dairy free Alfredo sauce, mushrooms and peas.
    Thank you for this delicious and versatile recipe.

  129. This recipe is fantastic! Do you know if it freezes well as a make a-head meal? How does spaghetti squash freeze and reheat?

    If so, would you alter anything in the initial cook or freezer prep?

  130. Hi,
    I tried this awhile ago and we didn’t like it. I just hate spaghetti squash. I even hate zucchini noodles. We aren’t paleo or gluten free. Just try to eat more protein and less carbs. Could you suggest anything else we can use in place of the squash? Maybe some quinoa? Could even possible do some regular pasta but a small portion of it. I’m confused. Thought I would ask.

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Greek Chicken Bowls

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