Friend of Julie: Creamy Buffalo Chicken Zucchini Noodle Bake

This recipe looks delicious. I'm not clear on the rule with sour cream, so I'll follow the "when in doubt leave it out "rule. Oh, and then there's this choice too: cheesy delicious today or no weight loss tomorrow - I'm cutting back on the cheese as well. I'll modify this recipe when I make it!
Ingredients

• 1 lb boneless skinless chicken breast, cooked and chopped
• 2 large (8inch) or 3 small(4 inch) zucchini squash, spiral cut in noodle shapes
• 1. medium stalk celery, chopped finely
• 2 tbsp red bell pepper, chopped *optional
• 1½ tbsp Parmesan cheese
• ½ cup organic sour cream, full fat kind
• 1 tbsp butter
• 1 ½ to 2 tbsp red pepper sauce or to taste
• 3 tbsp unsweetened canned pumpkin puree or butternut squash puree
• ½ tsp ground mustard spice
• ¼ tsp garlic powder
• ⅓ cup cheddar cheese, grated

Instructions

1. Preheat oven to 400 F
2. Make creamy buffalo sauce: in a medium sauce pan over medium heat combine: 1 tbsp butter, ½ cup sour cream, 2 tbsp red pepper sauce, 3 tbsp pumpkin puree, ½ tsp ground mustard spice, ¼ tsp garlic powder, and Parmesan cheese. 
3. Melt all ingredients and mix together until combined.
4. Turn heat off.
5. Place zucchini noodles in a bowl and press down on noodles with a paper towel to remove excess water from noodles.
6. Spread zucchini noodles over bottom of casserole dish.
7. Place chopped cooked chicken and chopped celery on top of zucchini noodles.
8. Pour the creamy buffalo sauce from the stove top, over the chicken and celery.
9. Sprinkle optional chopped red bell pepper over the top of casserole.
10. Bake at 400 F for 30 minutes.
11. Remove from oven, and sprinkle with optional grated cheese.
12. Let cool until sauce has thickened again and cheese has melted.

Original recipe and photo source: Beauty and the Foodie