This healthy Buffalo Chicken Spaghetti Squash Casserole is absolutely to die for! Low carb, high protein and super voluminous, there is cheesy goodness all throughout and its bursting with buffalo flavor! A reader favorite around here!
This is one of my most popular recipes and I make it all of the time! And so does MY MOM haha! It’s been around since the beginning of the blog and has been tweaked over the years based on y’alls feedback and testing with different ingredients to make it the best ever.
This Buffalo Chicken Spaghetti Squash Casserole will seriously blow your mind. The top is bubbly, cheesy, and slightly crispy and the inside is incredibly creamy with the most insane flavor. It’s packed with protein from the chicken and fiber from the spaghetti squash, making it a healthy and macro-friendly dish! And it’s great for meal prep, so you can make it to enjoy ALL WEEK LONG!
Like many casseroles, this dish is also super customizable and you can make it in a way that works best for you. Use a pre-shredded or rotisserie chicken or cook your spaghetti squash the day before if you need to save some time. Use different seasonings, different cheese and throw in any extra veggies you have on hand. It all bakes together into perfection!
WHY YOU’LL LOVE THIS BUFFALO CHICKEN SPAGHETTI SQUASH CASSEROLE
- It’s BURSTING with buffalo flavor!
- This dish is macro-friendly being low carb and high protein.
- Works as an amazing meal prep option for the week!
- Creamy, cheesy, buffalo chicken…you’ll be scraping your plate and going back for more.
- Casseroles allow for so much customization! Add more veggies, toss in extra protein, use a different sauce or experiment with other cheese flavors.
- It’s so good, even your mom will want to make it. Seriously! My mom makes it more than any of my recipes 😂
INGREDIENTS
- Spaghetti squash – Adds so much volume to this casserole! Check out How to Cook a Spaghetti Squash for all the different ways to cook a spaghetti squash.
- Chicken breast – we’ll be using already cooked chicken for this recipe. I used my Basic Shredded Chicken recipe but rotisserie chicken or any type of chicken you have on hand works too!
- Buffalo sauce – I used Frank’s Red Hot, the best of the best! But any buffalo sauce works!
- Seasonings – garlic powder, onion powder, salt and pepper
- Greek yogurt – Helps make this casserole oh so creamy! You can replace with sour cream, cottage cheese or cream cheese if you’d like. Use dairy-free if needed.
- Shredded cheese – I love parmesan and mozzarella cheese with buffalo sauce and like to switch it up each time (sometimes i’ll add both), but feel free to use your favorite shredded cheese or any cheese you have on hand!
- Egg – Helps to bind and keep the spaghetti squash together. But not mandatory and can omit if needed.
- Olive oil – We’ll just be using a little bit here. A little goes a long way! Just steps it up a notch and makes it taste more like the real deal.
HOW TO MAKE BUFFALO CHICKEN SPAGHETTI SQUASH CASSEROLE
- If you still need to cook your spaghetti squash and chicken, do this first. Check out How to Cook a Spaghetti Squash for the different ways to cook. For the chicken I used my Basic Shredded Chicken recipe but rotisserie chicken or any cooked chicken you have on hand works!
- Preheat oven to 400 degrees F. Spray a 9×13″ 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!
CUSTOMIZE THIS HEALTHY BUFFALO CHICKEN SPAGHETTI SQUASH
Casseroles are so easy to customize because everything gets thrown together and then it’s baked to bubbly cheesy perfection!
- Need more protein? Throw in extra shredded chicken breast and/or cheese.
- Switch up the protein? Don’t want to use shredded chicken? You could also make this recipe with ground beef, ground turkey or chicken.
- Want to make it creamier? Replace the greek yogurt with cream cheese. And add more cheese on top!
- Make it vegetarian? Omit the chicken and throw in some of your favorite veggies or white beans instead.
- Want more volume? Throw in some fibrous veggies to fill your belly up! My favorite additions to this casserole so far have been grilled onions, carrots and mushrooms. But broccoli, green beans, bell peppers – any and all veggies work!
- Not feeling spaghetti squash? Use regular pasta instead.
Need to make more or less? Feel free to double or half size this recipe too!
WANT MORE SPAGHETTI SQUASH RECIPES?
- BAKED SPAGHETTI SQUASH CASSEROLE
- TUSCAN SPAGHETTI SQUASH BAKE
- CHEESY SPINACH AND ARTICHOKE SPAGHETTI SQUASH BAKE
- HOW TO COOK A SPAGHETTI SQUASH
- SPAGHETTI SQUASH STUFFING BAKE
WANT TO MAKE THIS RECIPE?
If you try this buffalo chicken spaghetti squash casserole and love it, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Buffalo Chicken Spaghetti Squash Casserole
Ingredients
- 5 cups shredded & loosely packed spaghetti squash 700g
- 3 cups/16-oz. cooked & shredded chicken – rotisserie works
- 1/2 Tbsp olive oil 7g
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup franks red hot sauce 120g
- 1/2 cup plain nonfat Greek yogurt or sour cream 120g
- 1/2 cup shredded parmesan or mozzarella cheese 56g
Instructions
- If you still need to cook your spaghetti squash and chicken, do this first. Check out How to Cook a Spaghetti Squash for the different ways to cook. For the chicken I used my Basic Shredded Chicken recipe but rotisserie chicken or any cooked chicken you have on hand works!
- Preheat oven to 400 degrees F. Spray a 9×13" 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
Nutrition
Just made this for my family, it was a crowd favorite! They all said it tasted just like they were eating buffalo chicken dip.
Little did they know how macro-friendly it was 🙂
Mwhahaha! LOVE IT, that is the best 😆
Is it really only 1 oz chicken? Or 1 lb.?
Yes one lb/16 oz!
I’m not a big fan of spaghetti squash. Do you think sweet potatoes would be a good substitute?
I haven’t tried but that does sound like it would turn out amazing!
Could you substitute sour cream for non fat greek yogurt?
Yes! Turns out great!
What’s a good side dish to go with this recipe?!?
Anything you want! My favorite is homemade pita chips and a side salad. But you can do potatoes, rice, any other veggie!
This is so stinking good! This is bake is something I get so excited about having for dinner!!! It’s in my meal rotation! It’s so easy and so very good!!!
do you measure the 16 oz of chicken before cooking or after?
After!
I’m thinking about subbing the 1/2 cup of sour cream for 1/4 cup of greek yogurt and 1/4 of light ranch, do you think that would work out fine?
Oh yes, I think that would work great! Sounds amazing too!
Anybody try this recipe with a meat substitute?!!
So excited to make this tonight! Curious, do you think 1 large spaghetti squash will yield 700g weight cooked? And is it grated or shredded parm? I also plan to add a bag of coleslaw mix to bump up the veg volume! Thanks Lauren!
Hey Angie! Yes, I used a large one and got 700g from it! And for the parmesan, I used shredded, so the cheese would spread out more when baked. Oh that is a fun idea on the coleslaw!! You will have to let me know how it turns out ☺️
I love everything about this recipe – simple ingredients, macro friendly and easy to make!! Lauren makes the best recipes – there isn’t a week that goes by that I don’t have a Lauren recipe in my meal prep!
Do you think I could use frozen spaghetti squash spirals if in a pinch on time?
For sure! I think fresh will always be better but I have totally used the frozen spirals before when I was in a crunch and it still so great! I would just make sure to squeeze as much liquid out of the squash (after heating) as you can before mixing it with everything else 😊
Loved this! Subbed chive/onion cream cheese for the sour cream and topped with velveeta shreds because oddly enough theyre my favorite and it was KILLER. Thank you Lauren!!!!!
Loved this! Subbed chive/onion cream cheese for the sour cream and topped with velveeta shreds because oddly enough theyre my favorite and it was KILLER. Thank you Lauren!!!!!
This casserole was so full of flavorful deliciousness even my husband loved it and he is not a spaghetti squash fan. I omitted onion powder (didn’t have it) and subbed Greek yogurt for the sour cream. So so good. Can’t wait to have leftovers tomorrow night.
Hi! I love this recipe and have been eating it since you first came out with it. Recently I’ve had to give up spicy foods. Do you think this recipe would taste ok if instead of Franks Red Hot, I use G Hughes Bar B Q sauce? Thanks in advance!
I have been having this on repeat for the last 3 weeks now Lauren!! TO GOOD!!
Soooo Good!! I had never cooked spaghetti squash but used your microwave tip and finished in the oven. It was easy and perfect! My daughter couldn’t believe that it wasn’t full of cheese. I have made your Mint Ice Cream, Sloppy Joes and now this. You’re 3 for 3 on amazing recipes that I’ll make over and over again.
Soooo Good!! I had never cooked spaghetti squash but used your microwave tip and finished in the oven. It was easy and perfect! My daughter couldn’t believe that it wasn’t full of cheese. I have made your Mint Ice Cream (in my freezer right now) Sloppy Joe’s and now this. You’re 3 for 3 on amazing recipes that I’ll make over and over again.
Hello!
What garnish did you use in the photo, is that drizzled sour cream? and green onions?