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!
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!
wooooohooooo so glad to hear it!
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!
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!!
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!
I made this last night from your cookbook and it is AMAZING!! Hubs raved about it too! Sharing this today so my friends can try it!
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.”
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!
This looks AMAZE BALLS! Question… My daughter is allergic to eggs is there something I could sub for it??
Thanks!!
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
Did you try this with the flax or chia egg substitute?I am also allergic to eggs and really want to try this recipe!!
I would love to know what size dutch oven you use. I am going to make this recipe this weekend. I can’t wait!
8-9 inches
This recipe looks awesome! Do you think shredded chicken would work ok for this?
sure! the texture would just be a little different
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!