This low-carb spaghetti squash casserole is packed with shredded chicken, spaghetti squash noodles, and a slightly spicy creamy buffalo sauce. An easy, healthy chicken casserole the whole family will love!

buffalo chicken casserole made with spaghetti squash and drizzled with dairy free ranch dressing in a white casserole dish

It’s casserole season! Warm, cozy casseroles that are ready in minutes and fill everyone up! But typically, when you hear casserole you think of a dish full of carbs, calories, and so much cheese. They taste great but don’t always leave you feeling great. Casseroles can still be creamy, cozy, and delicious, but also HEALTHY! With a few easy swaps, my buffalo chicken spaghetti squash casserole is as creamy as your favorite, without all the carbs!

Packed with chicken and veggies and topped with a creamy, dairy-free buffalo sauce, this healthy chicken casserole is totally guilt-free comfort food!

What Makes This Recipe So Great?

For starters, spaghetti squash is my absolute favorite pasta swap! It’s much lower in carbs, it looks like actual spaghetti, and it has an amazing texture! Mixed with chicken, and creamy buffalo sauce, it becomes the most delicious casserole! This creamy casserole is dairy free, gluten-free, Keto, Paleo, and Whole30 friendly. It’s truly a recipe that everyone will love! Prepped and ready to go in 10 minutes, and the oven does the rest of the work. Prep ahead and store in the fridge for an easy weeknight meal!

Ingredient Notes

  • cooked spaghetti squash: Spaghetti squash is an amazing pasta substitute as it has few carbs and really takes the shape of pasta! Spaghetti squash looks super intimidating but is actually very easy to cut and cook. See instructions below!
  • shredded chicken breast or rotisserie chicken: see the FAQs for a quick an easy way to poach chicken breasts for shredding!
  • hot sauce: I like Franks Red Hot, but feel free to use your favorite!
  • cream cheese: I like to use Kite Hill cream cheese, which is vegan and makes the best cream cheese mixture with the hot sauce! Miyokos also makes vegan cream cheese.
  • dairy-free ranch dressing: Here is my homemade recipe!

ingredients to make a chicken casserole with spaghetti squash

Spaghetti Squash Casserole Recipe Instructions

How to Cut and Prepare the Spaghetti Squash

  1. Cut your spaghetti squash(es) in half and scoop out the seeds. I like to cut it in half vertically vs the traditional horizontal “boat” method. It creates longer spaghetti squash strands! See the photo below for reference!
  2. Place the squash cut-side down on the baking sheet and bake for 30-35 minutes until fork tender. Scoop out the spaghetti squash strands and add them to a large bowl.

How to Make the Creamy Chicken Casserole

  1. Combine the hot sauce, ghee (or vegan butter), coconut milk, Kite Hill cream cheese, ranch dressing, egg, and garlic powder, paprika, and salt. Whisk very well until smooth.
  2. Add the chicken and the sauce to the bowl with the cooked spaghetti squash. Mix everything well and transfer into a greased 9×13 baking dish.
  3. Bake the casserole for 25-30 minutes at 375 until the sides are bubbling. Top with a drizzle of ranch dressing and diced green onions. Enjoy!

steps on how to cut a spaghetti squash

Mary’s Tips & Tricks

Chicken breasts: To quickly make poached chicken breasts at home for shredding: add chicken to a pot of water. Bring to a boil. Once boiling, cover and remove from heat. Let the pot stand for 15 minutes, covered. Remove chicken breasts and shred!

Casserole Dish: This is my favorite 9×13 Staub casserole dish.

FAQs

Can you freeze this buffalo chicken spaghetti squash casserole? Yes! Store in an airtight, freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 375 for 20 min. Drizzle with ranch, and serve!

How many carbs are in spaghetti squash? Spaghetti squash is super low in carbs. In fact, this buffalo chicken casserole is only 7 net carbs per serving! It’s keto-friendly and low-carb, making it perfect for someone watching their carb count. The best part about cooking with spaghetti squash is that that really does satisfy those pasta cravings, without the carbs!

Is this creamy casserole Whole30 compliant? The Kite Hill cream cheese ingredients are Whole30 compliant, however, it may be considered SWYPO. Please use your best judgment. If you prefer not to use it or can’t find it, you can sub in 1/4 cup compliant mayo!

More Healthy Casserole Recipes to Love

Bacon Jalapeno Popper Chicken Casserole | Keto & Paleo 

Dairy Free Cheesy Brocolli Casserole | Whole30

Whole30 Tuscan Spaghetti Squash Casserole

Roasted Veggie Breakfast Casserole | Whole30 & Paleo

a serving of buffalo chicken casserole on a white plate drizzled with ranch and topped with green onions

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pinterest image of buffalo chicken spaghetti squash casserole

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Buffalo Chicken Spaghetti Squash Casserole

This low carb spaghetti squash casserole is packed with shredded chicken, spaghetti squash noodles, and a slightly spicy creamy buffalo sauce. An easy, healthy chicken casserole the whole family will love!
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Ingredients

  • 6 cups cooked spaghetti squash, 1 large or 2 small spaghetti squash
  • 3 cups shredded chicken breast or rotisserie chicken
  • 1/2 cup hot sauce, I like Frank's Red Hot
  • 1/4 cup ghee or vegan butter, melted and cooled
  • 1/2 cup full fat coconut milk
  • 4 oz Kite Hill Cream Cheese, Chive flavor works great with this recipe! You can sub 1/4 cup mayo if you prefer not to use this.
  • 1/2 cup Dairy Free Ranch Dressing, + more for drizzling. I prefer Tessemae's, or you can use my homemade recipe!
  • 1 egg
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
  • diced green onions, for topping

Equipment

  • 9x13 casserole dish

Instructions
 

  • Preheat your oven to 400. Line a baking sheet with parchment paper. Cut your spaghetti squash(es) in half and scoop out the seeds. See photo above for how I like to cut them.
  • Place the squash cut-side down on the baking sheet and bake for 30-35 minutes until fork tender. Scoop out the spaghetti squash strands and add them to a large bowl.
  • While the squash is cooking, shred your chicken and make the sauce.
  • In a medium-sized bowl, combine the hot sauce, ghee (or vegan butter), coconut milk, Kite Hill cream cheese, ranch dressing, egg, and garlic powder, paprika, and salt. Whisk very well until smooth.
  • Add the chicken and the sauce to the bowl with the cooked spaghetti squash. Mix everything well and transfer into a greased 9x13 baking dish.
  • Bump the oven temperature down to 375. Bake the casserole for 25-30 minutes until the sides are bubbling. Top with a drizzle of ranch dressing and diced green onions. Enjoy!

Notes

To freeze, store in an air-tight container for up to 3 months. To reheat, bake at 375 for 20-25 mins!
 

Nutrition

Calories: 398kcal, Carbohydrates: 8g, Protein: 23g, Fat: 31g, Saturated Fat: 15g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 121mg, Sodium: 1171mg, Potassium: 473mg, Fiber: 1g, Sugar: 3g, Vitamin A: 390IU, Vitamin C: 19mg, Calcium: 172mg, Iron: 2mg