Hey guys! Hope you had a great weekend! I feel like my kids and I have eaten 10 pounds of sugar each this weekend!! To detox from the sugar overload of the past few days, I decided to make something clean and nutritious for dinner last night. Yesterday, at my house, everybody had a craving for buffalo chicken, so I made a buffalo chicken bake. It’s low carb, paleo friendly, gluten free and dairy free. It tastes great, it’s creamy and very satisfying. I hope you enjoy it as much as we did!

Let us know what you think of this recipe and others on our Mandala Integrative Medicine facebook page. Hope you guys have a wonderful day!

  • 1 pound ground turkey
  • 1 spaghetti squash
  • 3 tablespoons oil
  • 2 tablespoons butter
  • 1 carrot chopped
  • 1 small onion chopped
  • 1 red bell pepper chopped
  • 2 stalks celery chopped
  • 1 teaspoon minced garlic
  • 1/4 teaspoon garlic powder
  • 1 ½ teaspoons salt, divided
  • 1 ½ teaspoons ground cumin
  • 1 pinch ground nutmeg
  • 1 teaspoon freshly ground black pepper, divided
  • 1 cup hot sauce
  • 1/4 cup mayonnaise
  • 3 large eggs, whisked
  • chopped fresh parsley, for garnish

Preheat oven to 400 degrees F. Cut spaghetti squash in half and place squash side down on a cookie sheet and bake for 30-40 minutes or until you can easily press your finger into the skin. Grease an 8 inch square baking dish with the butter. Allow the squash to cool for 5-10 minutes, remove the seeds, and then use a fork to remove the threads and put them in the baking dish. In a large pan, heat oil. Add onion, bell pepper, carrot, celery, and cook for 5-10 minutes. Add turkey, cumin, nutmeg, minced garlic, 1 teaspoon of salt, ½ teaspoon of black pepper, and cook for about 15 minutes, stirring occasionally. Remove the pot from heat and add hot sauce and mayo and mix until combined. Add the remaining salt, pepper, garlic powder and the turkey to the baking dish and mix with the spaghetti squash until well combined. Add the whisked eggs and mix well until you can no longer see the eggs. Bake for 1 hour. Let it rest for 5 minutes prior to serving. Garnish with fresh parsley. Enjoy!