Healthy Buffalo Chicken Spaghetti Squash Casserole
Servings 6 servings
Enjoy your favorite game day flavors any night of the week with this creamy, 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!
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.
Nutrition
Calories: 217kcalCarbohydrates: 17gProtein: 23gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 87mgSodium: 833mgPotassium: 551mgFiber: 3gSugar: 9gVitamin A: 973IUVitamin C: 31mgCalcium: 138mgIron: 1mg
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