Sometimes all I want is comfort food and nothing else can satisfy me. I know I’m not alone in this. So how to deliver and still enjoy a guilt free meal? Don’t worry, this recipe accomplishes just that. And it’s Whole 30 compliant!
This Buffalo Ranch Chicken Casserole is super creamy and looks cheesy but there’s absolutely no cheese in it. In fact it’s dairy free and uses spaghetti squash instead of traditional spaghetti noodles. You’re not going to miss any of it. I promise. And your whole family is going to love it too.
You start by roasting the spaghetti squash. We love spaghetti squash at my house. It’s so yummy with just a little olive oil, salt, and pepper or topped with marinara sauce. But not today, friends. Today we’re going to really dress up that squash.
While the squash is roasting you’ll be sauteing fragrant veggies like onion and two kinds of peppers. Plus garlic of course. If I ever give you a dish without garlic you should wonder what’s wrong with me.
The sauce that produces that cheesy feeling (but has no cheese) is a mix of ranch dressing, hot sauce, and spices. I prefer to prepare my own ranch dressing using the Dump Ranch recipe by Whole Sisters. It’s easy and the flavor is excellent.
Finally, and this is a big one, I’ve used rotisserie chicken for this recipe. Yes, the kind you buy at the grocery store fully cooked. It’s a great time saver and always tastes great. You’re welcome to grill your own chicken for the recipe if you prefer. Totally up to you.
This dish feels like a truly amazing casserole that satisfies without any of the guilt that a decadent comfort food can bring. You’re going to be making this one again and again.
I promise you that when you pull this out of the oven you won’t be thinking about the missing noodles or cheese. It looks, smells, and tastes like heaven. A really spicy, creamy plate of heaven. It is that good.
*This dish is spicy. It has hot sauce in it, people. You may want to have an alternative meal prepared for small children. Unless you have a kid like my son who wants hot sauce in his grilled cheese sandwich.
- 1 medium spaghetti squash
- 1 green pepper, diced
- 1 red pepper, diced
- 1 medium yellow onion, diced
- 2 tablespoon minced garlic
- 1 generous tablespoon ghee (or butter if not Whole 30)
- 3 eggs
- 1 cup ranch dressing
- ¾ cup Frank's Red Hot Original Sauce
- 1 teaspoon chipotle chile pepper powder (skip this if you want to decrease the heat).
- 1 teaspoon salt
- 2½ cups pulled or chopped rotisserie chicken without the skin (approximately 2 rotisserie chickens)
- 1 tablespoon olive oil
- ¼ cup chopped fresh cilantro
- Preheat oven to 400 degrees.
- Cut your spaghetti squash length wise. Scoop out the seeds and gooey parts. Sprinkle with salt and pepper. Lay cut side down on a baking sheet. Bake for 40 - 45 minutes. You'll know it's done because the skin will give a little under pressure and the cut side (with the noodles) will have some browning. While your squash is baking you can go ahead and move forward with the next step. Remove from the oven when squash is compete and set aside.
- In a large saute pan add your ghee (or butter), diced green pepper, red pepper, garlic, and onion. Stir. Cook over medium high heat until vegetables are tender. This takes approximately 5-10 minutes.
- In a large mixing bowl whisk the eggs thoroughly. Then add your ranch dressing, Frank's Red Hot Sauce, chipotle chile pepper, and salt. Stir until well mixed.
- Brush olive oil along the inside of a 2 QT glass baking dish or large stoneware baking dish (my preference) to prevent sticking.
- Using a fork pull the spaghetti squash out of the skin and add to the baking dish. You want them to be noodle-like so if they clump together some just separate with your fork.
- Add your sauteed onion, green pepper, red pepper, and garlic to the baking dish. Stir together with your squash using a fork or spoon.
- Add your chicken to the baking dish. Stir together.
- Pour your dressing mixture over the ingredients in your baking dish. Stir thoroughly to ensure everything is covered.
- Sprinkle cilantro on top.
- Reduce oven heat to 350 degrees.
- Place in the oven and bake uncovered for 1 hour. The top will be browned when it's finished. Set it aside for 5-10 minutes before cutting.
- Serve & enjoy!
Made this dish? I’d love to see it! Tag me on Instagram if you share it!