Prepare spaghetti squash: To microwave spaghetti squash properly, cut the squash in half lengthwise and remove the seeds. Poke holes in it with the help of a fork. Place the halves in a microwave-safe bowl and cook for 12-15 minutes until they become tender. Once cooked, use a fork to scoop the strands and transfer them to a colander to drain any excess moisture.
Fry the bacon: Heat a large 10.5″ skillet over medium heat and fry the bacon until crispy. Remove, chop, and set aside.
Fry the chicken: Sprinkle onion powder and garlic powder on the fillet, then place it in a heated, oiled skillet. Cook the chicken for about 5 minutes per side until crispy and cooked. Remove to a cutting board and chop into small bite-sized pieces.
Ready the casserole: In the same pan, add sliced jalapeños and saute for 30 seconds. Add in the cream cheese, sour cream, and buffalo sauce. Mix until melted. Next, toss in the spaghetti squash, bacon, and chicken. Pour in the beaten egg and mix everything thoroughly.
Bake the mix: Sprinkle shredded cheese over the mixture in the skillet. Place the skillet in the preheated oven at 375° and bake for 30 minutes.
Serve: Once the casserole is cooked, remove it from the oven. Top it with any desired additional toppings before serving.
Nutrition
Nutrition Facts
Keto Buffalo Chicken Casserole
Amount Per Serving
Calories 564Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 20g125%
Cholesterol 286mg95%
Sodium 1291mg56%
Potassium 543mg16%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 39g78%
Vitamin A 1138IU23%
Vitamin C 12mg15%
Calcium 331mg33%
Iron 2mg11%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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