• 1 large spaghetti squash, cooked and shredded
• 1 large onion, diced
• 1 cup diced carrots, about 2-3 medium size
• 2 pounds cooked chicken
• 1/3 cup hot sauce (like Frank's Red Hot)
• 1/4 cup ranch dressing
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper
• salt to taste (about 1/4 teaspoon)
• 3 eggs
Instructions
1. Preheat oven to 400° and line a 13x9 pan with parchment paper and set aside.
2. While squash is cooking, sauté the onion and carrots for 5-7 minutes- until softened and mostly cooked through.
3. Shred squash with a fork and place in a large bowl. Use a clean towel and press the liquid out- it doesn't have to be super dry, but this helps make the casserole not too watery.
4. Add the onion mixture to the bowl along with the chicken, hot sauce, ranch, garlic powder, salt and pepper. Stir well.
5. Add the eggs, mix well, and pour mixture into the prepared pan.
6. Bake for 30-35 minutes.
7. Serve with additional ranch if desired.
Ranch Dressing
Ingredients
• 1 cup homemade mayo
• 1 (14oz) can coconut cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons dried parsley
• 1/2 teaspoon salt (I use Real Salt)
• 1/4 teaspoon pepper
Instructions
1. Mix mayo and coconut cream together with a whisk until fully combined.
2. Add in the garlic powder, onion powder, parsley, salt, and pepper. Whisk to combine.
3. Store in the fridge. It will be pretty thin at first, but will set up in the fridge.
