Creamy Buffalo Chicken Zucchini Noodle Bake

INGREDIENTS

1 lb

boneless skinless chicken breast (cooked and chopped)

inch large or 3 small zucchini squash (spiral cut in noodle shapes, I used this spiral slicer, 8inch, 4)

medium stalk celery (chopped finely)

2 tbsp

red bell pepper (chopped *optional)

1 1/2 tbsp

Parmesan cheese

1/2 cup

organic sour cream (full fat kind)

1 tbsp

butter or ghee

1 1/2 tbsp

to 2 red pepper sauce or to taste (I used Frank’s original red pepper sauce)

3 tbsp

unsweetened canned pumpkin puree or butternut squash puree (found in the baby food section)

1/2 tsp

ground mustard spice

1/4 tsp

garlic powder

1/3 cup

cheddar cheese (grated)