This right here is the Buffalo Chicken Casserole from the Juli Bauer’s Paleo Cookbook. Can you believe how beautiful it is? Yeah, me neither. Oh, and instead of keeping the two copies of this magnificent book, I decided I should probably giveaway a copy as I am supposed to. Yes, I play nice even though I really, really want to keep both just in case something should happen to the other copy. No, I’m not ridiculous- this cookbook is seriously pure gold.
I am sure it is old news that Juli Bauer PaleOMG is a freaking genius. But just in case there are a handful of you who have been living under a big rock for years, I thought I give some knowledge on you. Juli’s great. She’s hilarious, she’s funny and she knows how to get into the kitchen. Oh, and did I mention that I want to steal her wardrobe and her dog? Fortunately, she lives far away or we’d have a real problem here …! Everything we love about Juli meets in his new cookbook: Juli Bauer’s Paleo Cookbook …! Her sense of style through fashion and food styling comes through on every page, and his love for cooking is evident throughout the book. It is a joy to browse and see what will come next … seriously, this thing is a page-turner! No wonder this cookbook proved so amazing since Juli had requested assistance from the Bill and Hayley Primal Palace to help his photograph. It’s like the greatest superhero of Paleo world have joined and created a masterpiece … they saved the world. I look like a clown I know it may seem like I exaggerate, but as soon as you pick a copy of this jewel, you will smell exactly what I’m going to walk in.
Juli mentions in his book that this recipe is incredibly versatile. It was actually inspired by one of his most popular recipes on her blog: Spaghetti Pizza Pie. You can take the base of this recipe and create many different casseroles with it.
Ok, scroll down. I share the recipe for this glorious Buffalo Chicken Casserole with you. You can order Juli Bauer’s Paleo Cookbook on Amazon NOW!
- 1 small red bell pepper, diced
- 1 medium spaghetti squash (about 2 1/2 pounds)
- 2 cloves garlic, minced
- 4 tablespoons butter, ghee, or coconut oil, divided into two servings
- 1 medium carrot, diced
- 1/2 medium yellow onion, minced
- 2 stalks celery, diced
- 1 pound ground chicken (I used ground beef, and it turned out amazing)
- 1 cup hot sauce (Juli prefers Tessemae's or Frank's RedHot)
- 1 teaspoon garlic powder
- sliced avocado, for garnish
- 1/4 cup mayonnaise (homemade or store bought - Sir Kensington's or Primal Kitchen Foods are great brands)
- 1 teaspoon fine sea salt
- 3 large eggs, whisked
- Preheat oven to 400 F.
- Cut the spaghetti squash in half lengthwise. Place the cut side of squash on a baking sheet and bake for 30-35 minutes, or until the skin makes when you press your finger to it. Remove squash from oven and reduce oven temperature to 350 F.
- Grease a casserole dish or glass 8 square inches of cooking with 2 tbsp butter (ghee or oil / coconut).
- Let the squash cool for 5 minutes, remove the seeds and then use a fork to remove the son and place in the greased baking dish.
- In a large pan over medium heat, melt 2 tablespoons butter (ghee or oil / coconut) remaining. Add garlic, carrot, celery, onion and bell pepper and cook for about 10 minutes, until the onion is translucent. Add ground chicken, garlic powder, salt and pepper and cook, using a wooden spoon to break the chicken into small pieces, until the chicken is no longer pink, about 8 minutes.
- Remove pan from heat, then add the hot sauce and mayonnaise and mix well.
- Add chicken mixture in the baking dish and mix well with the son squash. Add the beaten eggs and mix until you can not see the eggs.
- Bake for 1 hour or until the top forms a light crust that does not give when you press it in the middle. Let stand 5 minutes before serving.
- Garnish with chopped shallot and sliced avocado.
- I served it with chopped green onions and extra avocado slices. Yummy!