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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!
5 from 7 votes
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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