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!
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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.
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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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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?
you could make this one instead: https://paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/
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!
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!
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.
you could just leave it out! it just won’t have the same creaminess but it will still be good – it may be a little spicier though
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 !!
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
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!
thanks for the love, diana!
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.
This casserole is the bees knees!! Shoutout to Juli for one badass, healthy recipe. You da bomb girlfriend.
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?
i bet it would be awesome with rice broccoli, but you could really need to precook it, it has plenty of time to cook in the oven with everything else. i did something similar to that with cauliflower here: https://paleomg.com/almost-5-ingredient-green-chile-chorizo-cauliflower-casserole/