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!

Course Dinner

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings people

Calories 398kcal

Author Mary Smith

Equipment

9x13 casserole dish

Ingredients

6 cups cooked spaghetti squash 1 large or 2 small spaghetti squash
3 cups shredded chicken breast or rotisserie chicken
½ cup hot sauce I like Frank's Red Hot
¼ cup ghee or vegan butter melted and cooled
½ 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.
½ 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
½ tsp paprika
½ tsp sea salt
diced green onions for topping

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