Preheat oven to 400° and line a 13x9 pan with parchment paper and set aside.

While squash is cooking, sauté the onion and carrots for 5-7 minutes- until softened and mostly cooked through.

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.

Add the onion mixture to the bowl along with the chicken, hot sauce, ranch, garlic powder, salt and pepper. Stir well.

Add the eggs, mix well, and pour mixture into the prepared pan.

Bake for 30-35 minutes.

Serve with additional ranch if desired.