Enjoy your favorite game day flavors any night of the week with this healthy, creamy, and cozy casserole! Buffalo chicken spaghetti squash casserole is a lightened-up version packed with protein, extra fiber, and tons of fiery buffalo flavor. Use leftover rotisserie chicken for a super easy meal the whole family will love! {Gluten-free}
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Spaghetti Squash Buffalo Chicken Casserole
We love anything buffalo-flavored, including my healthy buffalo chicken stuffed peppers, crispy baked buffalo chicken wings, and slow cooker buffalo chicken chili. This cheesy buffalo chicken casserole is another favorite since it uses spaghetti squash instead of pasta for a lower carb option. You don’t even miss the pasta though because all you really taste is the tender chicken tossed in a creamy buffalo mixture.
It’s a great way to get your buffalo chicken fix and pack those veggies in all at the same time!
Why We Love This Casserole
- Naturally low in carbohydrates thanks to the spaghetti squash
- Great source of protein from the chicken, egg, and Greek yogurt
- A lightened-up version of traditional flavors
- Bold, tangy flavor the whole family will love
- Warm and cozy weeknight dinner for those cool nights
- Great way to use up leftover chicken!
Ingredient Notes
- Spaghetti squash noodles: Make sure these are fully cooked first!
- Diced red bell peppers: For an extra pop of color and nutrients.
- Cooked chicken: Shredded or diced. Cook the skinless chicken breasts or thighs yourself (we love using this Dutch Oven Shredded Chicken), or use leftover store-bought rotisserie chicken.
- Egg: To bind the filling together in the oven.
- Seasonings: The sweet, savory, and tangy mixture of lime juice, honey, onion powder, and garlic powder is simple but so flavorful!
- Frank’s Red Hot Buffalo Sauce: This is key! Make sure you use Frank’s or another brand packed full of flavor.
- Plain 0% Greek yogurt: For a creamy texture and extra protein. This is way lower in calories than mayo or cream cheese, but offers that same creaminess.
- Shredded mozzarella cheese: This will melt in the oven for that iconic cheesy pull. Perfect for this comforting casserole!
Optional toppings
- Feta or blue cheese crumbles
- Sliced green onion
- Homemade ranch dressing or blue cheese dressing
- Sour cream
- Extra wing sauce
- Chopped green onions
Step-by-Step Instructions
- If you haven’t yet cooked your spaghetti squash, complete that step first.
- Preheat the oven to 400 degrees F. Spray a 9×13″ baking dish with cooking spray.
- Add the egg, lime juice, honey, garlic powder and onion powder to a large mixing bowl and whisk together until combined. If you cooked the chicken yourself, season with a bit of salt and pepper. This isn’t necessary if you’re using store-bought rotisserie chicken. Next, mix in the buffalo sauce and yogurt.
- With a wooden spoon, fold in the spaghetti squash, diced red pepper, shredded chicken and 1/4 cup of the cheese.
- Transfer the spaghetti squash and chicken mixture into the prepared baking dish and sprinkle with the remaining 1/2 cup of shredded cheese.
- Bake for 20-25 minutes or until the cheese has melted and the edges start to brown. Let cool for 10-15 minutes.
- Top with crumbled blue cheese or feta and sliced green onion, if desired.
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- If you need to cook the spaghetti squash, try roasting it in the oven! Slice the squash in half lengthwise, remove the seeds, and then drizzle with olive oil and salt. Poke with holes to release steam. Roast with the cut side down on a sheet pan lined with parchment paper for about 30-40 minutes in a 375 F oven.
- To get dinner on the table quickly, I like to roast the squash on the weekends and keep them in the fridge until I’m ready to use them.
Recipe FAQs
Yes! This recipe uses spaghetti squash for extra fiber and lower carbs, but regular pasta will work well, too. Use a fiber-enriched version for a more filling, nutrient-rich option.
The easiest method is to boil the chicken breasts on the stove. They’ll stay super tender and break down faster than other methods. Cover the chicken with cold water and season the water with a little salt. Place over medium heat, cover, and let it come to a boil. Reduce to medium heat, then cook for about 10 minutes. Check for doneness at this point (internal temperature of 165 F). If it’s not done, continue cooking until it reaches 165 degrees F. Strain off the water and let it cool for 10-15 minutes, then use like normal.
For my spaghetti squash recipes, I almost always roast my squash in the oven whenever possible. It’s super simple! Cut the squash in half, remove the seeds, then drizzle with olive and salt. Place it cut side down on a baking sheet and poke holes to release the steam. Preheat the oven to 375F and roast for 30-40 minutes.
If you have trouble cutting through the spaghetti squash, you can pop it in the microwave for a few minutes and then slice it lengthwise before cooking it in the oven.
Storage Guidelines
To refrigerate: Allow the leftovers to cool to room temperature, then cover with plastic wrap or transfer to an airtight container. Store for 3-4 days.
To reheat: Either bake for 15-20 minutes in the oven at 350F or microwave, covered, until heated through.
To freeze: The leftovers can be frozen in a freezer-safe container, but the sauce may separate after thawing. Stir to incorporate everything together before reheating.
Serving Suggestions
Packed with protein and veggies, this buffalo spaghetti squash casserole is truly a complete meal on its own! I do like to serve it with extra veggies on the side for added fiber, vitamins and minerals, like a simple side salad, or sauteed or steamed veggies. These are some of my favorites!
- Tossed Green Salad
- Spring Mix Salad
- Chick Fil A Kale Crunch Salad
- Seasoned Green Beans with Bacon
- Air Fryer Zucchini Fries
Recipe Variations
- Use cottage cheese: If you don’t have yogurt, cottage cheese is a great alternative with a similarly creamy texture. It becomes cheesy and creamy in the oven!
- Try your favorite pasta: Instead of this low carb buffalo chicken casserole, you can cook classic spaghetti or your favorite fiber-enriched noodles, then bake them like the spaghetti squash. Delicious!
- Stuff the squash: I love a good, cozy casserole, but my buffalo chicken stuffed spaghetti squash is a fun alternative!
- Try ground chicken: This has a totally different texture, but it’s really handy on those busy nights. Brown ground chicken crumbles to replace the shredded chicken.
More Recipes You’ll Love
- Pesto Chicken Spaghetti Squash
- Buffalo Chicken Meal Prep
- Healthy Buffalo Chicken Dip Without Cream Cheese
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Healthy Buffalo Chicken Spaghetti Squash Casserole
Ingredients
- 1 large spaghetti squash (about 6 cups shredded spaghetti squash)
- 1 red pepper, diced
- 3 cups shredded or diced chicken (homemade or store-bought rotisserie)
- 1 egg
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup Frank's buffalo sauce
- 1/2 cup plain 0% Greek yogurt
- 3/4 cup shredded mozzarella cheese
Optional Toppings
- Crumbled blue cheese or feta
- Sliced green onion
Instructions
- If you haven’t yet cooked your spaghetti squash, do that step first.
- Preheat the oven to 400 degrees F. Spray a 9×13" baking dish with cooking spray.
- Add the egg, lime juice, honey, garlic powder and onion powder to a large mixing bowl and whisk together until combined. If you cooked the chicken yourself, season with a bit of salt and pepper. This isn’t necessary if you’re using store-bought rotisserie chicken. Next, mix in the buffalo sauce and yogurt.
- With a wooden spoon, fold in the spaghetti squash, diced red pepper, shredded chicken and 1/4 cup of the cheese.
- Transfer the spaghetti squash and chicken mixture into the prepared baking dish and sprinkle with the remaining 1/2 cup of shredded cheese. Bake for 20-25 minutes or until the cheese has melted and the edges start to brown. Let cool for 10-15 minutes. Top with crumbled blue cheese or feta and sliced green onion, if desired.
Notes
- If you need to cook the spaghetti squash, try roasting it in the oven! Slice the squash in half lengthwise, remove the seeds, and then drizzle with olive oil and salt. Poke with holes to release steam. Roast with the cut side down on a sheet pan lined with parchment paper for about 30-40 minutes in a 375 F oven.
- To get dinner on the table quickly, I like to roast the squash on the weekends and keep them in the fridge until I’m ready to use them.
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