1medium spaghetti squashabout 550 g of cooked “noodles”
1.5lbsboneless + skinless chicken thighs
2cupsMexican blend cheese
Preheat oven to 375° F.
Microwave the spaghetti squash by poking holes all over it with a fork and microwaving for 15 minutes. Once done cut in half and use a fork to scoop out the strands. Place in a colander to drain.
Heat a large 10.5″ skillet over medium heat and fry the bacon until crispy, remove, chop, and set aside.
Sprinkle the chicken with the onion powder and garlic powder then place in skillet, cook the chicken about 5 minutes per side until crispy and cooked through. Remove to a cutting board and chop into small bite sized pieces.
Add 3 of the sliced jalapeños to the skillet and saute 30 seconds. Add in the cream cheese, sour cream, and buffalo sauce. Mix until melty then add in the spaghetti squash, bacon, and chicken. Pour in the beaten egg and mix well.
Top with the shredded cheese and the remaining sliced jalapeño. Transfer to the oven and bake for 30 minutes. Top with desired toppings and serve.
Keto Buffalo Chicken Casserole
Amount Per Serving
Calories 564Calories from Fat 369
% Daily Value*
Saturated Fat 20g125%
Vitamin A 1138IU23%
Vitamin C 12mg15%
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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