Tuesday (9/29): Buffalo Chicken Casserole with Spring Mix & Cherry Tomato Salad + Ranch Dressing (Gluten-Free, Dairy-Free)

This casserole has been with Katie’s Plates since the beginning for a reason. It’s one of those meals people try once… and then wait for it to come back forever.

Think warm, creamy buffalo chicken dip meets cozy baked casserole — but packed with hidden vegetables and enough protein to actually keep you full. Tender spaghetti squash gets baked right into the cheesy buffalo chicken mixture, soaking up all that bold, tangy flavor while adding the perfect texture without ever feeling “healthy.”

It’s rich, comforting, a tiny-bit spicy (more buffalo than spice), unbelievably satisfying, and somehow still loaded with veggies. Honestly, even people who swear they don’t like spaghetti squash end up obsessed with this meal.

And pairing it with a crisp spring mix salad and homemade ranch? Absolute perfection. The cool ranch and fresh tomatoes balance the warm buffalo casserole in the best way possible.

This is a longtime Katie’s Plates favorite, a major comfort-food craving killer, and one of those meals you’ll wish you ordered extras of after the first bite.

Delivered Tuesday afternoon between 2:30-5:30. 

Ingredients: Spaghetti Squash, Garlic, Carrot, Celery, Onion, Bell Pepper, Chicken, Garlic Powder, Salt, Pepper, Frank's Buffalo Sauce, Mayo, Eggs, Spring Mix Lettuce, Cherry Tomatoes, Coconut Milk, Dried Chives, Dried Parsley, Dried Dill, Onion Powder