This Buffalo Chicken Casserole is amazing! It mixes that punchy Buffalo kick with the comfort of spaghetti squash. Honestly, it’s the perfect recipe to mix things up at dinner and get everyone rushing to the table, super excited for a bite. I mean, there has to be a reason why I decided to lift it straight out of my book and give it to you as a little treat.
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!!
Sneak Peek Recipe from Juli Bauer’s Paleo Cookbook: Buffalo Chicken Casserole
- Yield: 4 1x
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
- Preheat the oven to 400°F.
- 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.
- Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter.
- 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.
- 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.
- Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine.
- 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.
- 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.
______________
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
______________
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
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!
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.
geniusssssss
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!
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.
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!!!
I live in Australia & I can’t find spagetti squash. Do you have any suggestions for a substitute
you could try zucchini noodles! it just may be a bit watery
I can see why this casserole is one of your most popular dishes on the site, looks DIVINE!!
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!
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!
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
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.
Could you make this with Butternut squash
haven’t tried that!