Healthy Buffalo Chicken Spaghetti Squash Casserole
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
219 kcal
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Course
Main Course
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Cuisine
American
Healthy Buffalo Chicken Spaghetti Squash Casserole
Description
Healthy Buffalo Chicken Spaghetti Squash Casserole features cooked spaghetti squash combined with shredded chicken and coated in a mixture of buffalo sauce, Greek yogurt or sour cream, olive oil, and seasoning. An egg binds the ingredients, and garlic and onion powders add depth. The casserole is topped with a blend of parmesan and mozzarella cheese, which melts and browns during baking at 400°F for 20-25 minutes.
The texture is tender with some baked edges, and the flavor balances creamy, tangy, and mildly spicy elements from the buffalo sauce. This dish makes a satisfying and lower-carb alternative to traditional pasta casseroles and serves well as a main course.
Preparation of spaghetti squash can be done ahead by baking, air frying, or microwaving to save time. Using pre-cooked or store-bought shredded chicken helps simplify assembly and cuts prep time.
Ingredients
- 5 cups cooked spaghetti squash (700g) ~1 large spagetti squash
- 3 cups chicken store-bought shredded or make your own shredded chicken, cooked
- 1/2 Tbsp olive oil 7g
- 1 egg large
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup buffalo sauce (120g)
- 1/2 cup sour cream, Greek yogurt or cottage cheese (120g)
- 1/2 cup shredded cheese (56g) I used parmesan & mozzarella
Instructions
- If you still need to cook your spaghetti squash, do that first.
- Preheat oven to 400 degrees F. Spray a 9x13" baking dish with cooking spray.
- Grab a large mixing bowl. Add the egg, olive oil, onion powder and garlic powder and whisk together. Add a few shakes of salt and pepper if your chicken isn't salty (no need to add if you're using rotisserie chicken). Then mix in the buffalo sauce and yogurt.
- Fold in the spaghetti squash, shredded chicken and 1/4 cup of the cheese with a wooden spoon.
- Transfer spaghetti squash mixture into the prepared baking dish and sprinkle with the remaining shredded cheese. Bake for 20-25 minutes or until it's hot and bubbly and the edges start to brown. Let cool for 10 minutes and enjoy!
Notes
- Cook spaghetti squash in advance by oven, air fryer, or microwave for easier meal prep.
- Store-bought shredded chicken or homemade shredded chicken both work well in this casserole.
- Adjust salt as needed, especially if using already salted rotisserie chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1/6 of dish (230g) | |
| Calories | 219kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 30g | 60% |
| Fat | 7g | 11% |
| Saturated Fat | 3.4g | 17% |
| Fiber | 1.8g | 7% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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