Healthy Buffalo Chicken Spaghetti Squash Casserole
Servings: 6 servings
Calories: 219kcal
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!
Print Recipe
Ingredients
- 5 cups cooked spaghetti squash (700g) about 1 large spagetti squash
- 3 cups cooked chicken I used my Basic Shredded Chicken
- 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, 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
If you aren’t sure the best way to cook your spaghetti squash, check out these 3 easy ways (oven, air fryer, microwave) to bake and shred your squash. I will usually do this the night before so I have the strands ready to go.
I also love using my Basic Shredded Chicken recipe for this casserole (and so many other dishes!). It's so easy and super affordable!
Nutrition
Serving: 1/6 of dish (230g) | Calories: 219kcal | Carbohydrates: 9g | Protein: 30g | Fat: 7g | Saturated Fat: 3.4g | Fiber: 1.8g | Sugar: 3.8g