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Birds eye of buffalo chicken spaghetti squash casserole with cheese and green onions.
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5 from 2 votes

Buffalo Chicken Spaghetti Squash Casserole

This Buffalo Chicken Spaghetti Squash Casserole is about to be a new staple in your house. Loaded with high fibre carbs and protein, yet a comfort meal you'll crave.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Lunch, Main Course
Cuisine: American
Keyword: Casserole
Servings: 6 servings

Ingredients 

  • 1 medium spaghetti squash cooked, about 3 cups
  • 2.5 cups shredded chicken breast cooked with a sprinkle of paprika, cumin, salt, pepper and a drizzle of olive oil
  • 1 small head cauliflower chopped into florets (about 4 cups)
  • 1 tablespoon olive oil
  • ⅔ cup breadcrumbs divided
  • 1 egg whisked
  • ¼ teaspoon black pepper
  • ¾ teaspoon onion powder
  • ¾ teaspoon garlic powder
  • ⅓ cup Franks Buffalo hot sauce See notes
  • 1 cup cheddar cheese divided
  • plain greek yogurt for topping
  • 2 green onions chopped for topping

Instructions

  • Bake spaghetti squash however you normally would (I recommend using my air fryer 20-minute spaghetti squash technique*see notes below*). Once spaghetti squash is cooked, use a fork to shred the insides to get "spaghetti".
  • While the squash is baking, cook your chicken. Coat the chicken breasts in oil, some paprika, salt, pepper and cumin and bake at 400 °F for about 25 minutes (I never measure the spices, I just add about one large sprinkle of each) . Once fully cooked, use two forks or a kitchen aid mixer to pull the chicken apart. Leave the oven preheated to 400°F as this is what you will bake the casserole at!
  • Chop up the cauliflower into small florets.
  • In a large bowl, combine spaghetti squash, shredded chicken, cauliflower florets, ⅓ cup of breadcrumbs, whisked egg, olive oil, spices, buffalo sauce, and ½ cup of cheese and mix well.
  • Once combined, add mixture into a large rectangle (9x13") casserole dish, top with the remaining ⅓ cup of breadcrumbs and ½ cup of cheese. Bake uncovered for about 25 minutes or until the cheese starts to brown on the top.
  • To serve, top with plain greek yogurt and chopped green onions and enjoy!

Notes

To make this easier use 16-oz of a pre-cooked rotisserie chicken! 
To cook your spaghetti squash you can use any method of choice, I like to slice mine in half, brush each half with a layer of olive oil and sprinkle with salt and black pepper, place them both in the basket of my air fryer (skin side down) and air fry at 360F for about 22-25 minutes.
  • If you wish to cook it in the oven you can place them skin side up, poke some holes in the top of the skin and roast at 400F for about 30-40 minutes!
 
Please note if you are using any other brand of buffalo sauce the measurements may vary sllightly, I recommend starting with ¼ cup and adjusting from there to meet your taste preference! 
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.*

Nutrition

Serving: 1.5cups | Calories: 231kcal | Carbohydrates: 16g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 77mg | Sodium: 576mg | Potassium: 354mg | Fiber: 3g | Sugar: 5g | Vitamin A: 360IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 2mg
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