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5 from 13 votes

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!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: American
Servings: 6 people
Author: Mary Smith

Equipment

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 ¼ 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

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