{Whole30} Buffalo Ranch Chicken & Spaghetti Squash Bake

perrysplate.com

Jaime Kirk

1 large spaghetti squash

1 ½ to 2 pounds of chicken breasts or thighs (boneless/skinless or bone-in/skin-on)

2 Tablespoons avocado oil

¼ teaspoon sea salt

¼ teaspoon black pepper

1 teaspoon no-salt all-purpose seasoning

2 stalks celery, diced

2 large carrots, shredded

2 green onions, thinly sliced

2 eggs

1 cup paleo-friendly ranch dressing, plus more for serving

½ cup cayenne pepper sauce (or wing sauce, like Frank’s Original), plus more for serving

3 garlic cloves, minced

1 Tablespoon nutritional yeast

1 teaspoon onion powder

Directions at perrysplate.com

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