Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 6-8


  • 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 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


  1. Preheat oven to 400° and line a 13×9 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.

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